Pumpkin Maple Frozen Custard – a delicious recipe with pumpkin puree, sugar, eggs, maple, ground cinnamon, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all ingredients in a medium saucepan on medium-low heat. Stir until the custard begins to form, at about 170 degrees Fahrenheit. The mixture will become thicker and stick to the back of the spoon. You will be able to draw a clean line through the mix on the back of the spoon.
2
Transfer the custard into a heatproof bowl and refrigerate until the mix is at 40 degrees Fahrenheit. When the mixture has cooled, use an ice-cream maker, freeze according to the maker's instructions.
3
Freeze the mixture overnight for a firmer ice cream. Enjoy!
4
Method & recipe adapted from this recipe on Serious Eats: http://www.seriouseats.com/recipes/2014/05/vanilla-frozen-custard.html
494
kcal
Calories
24
g
Fat
56
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups half and half, 3/4 cup pumpkin puree (unsweetened), 1 cup sugar, 4 eggs, beaten, and more.
Yes, Pumpkin Maple Frozen Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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