Pumpkin Pie Ice Cream Recipe

Name: Pumpkin Pie Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups of 5% fat cream; ¾ cup whole milk; 1 ¼ cups white sugar; ¾ cup canned pumpkin puree (not the pie filling); ¼ teaspoon ground allspice; ½ teaspoon cinnamon; ⅛ teaspoon ground cloves; ½ teaspoon nutmeg; ½ cup packed brown sugar; 5 egg yolks

Servings: persons

1 ¼ cups of 5% fat cream
¾ cup whole milk
1 ¼ cups white sugar
¾ cup canned pumpkin puree (not the pie filling)
¼ teaspoon ground allspice
½ teaspoon cinnamon
⅛ teaspoon ground cloves
½ teaspoon nutmeg
½ cup packed brown sugar
5 egg yolks

1
Wisk sugars and egg together.Set aside.
2
In a saucepan over low/meduim heat, heat milk,and cream .
3
Do not boil but heat just until the edges start to bubble.
4
Slowly add part of the heated milk to the eggs wisking constantly.
5
This keeps the eggs from scrambling LOL.
6
Add the heated egg mixture to the remaining milk in pan.
7
Add spices and pumpkin and slowly cook until it thicken slightly and coats a spoon.
8
Remove from heat.Strain through sieve.
9
Pour into an ice cream maker and follow the manufacturs directions.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¼ cups of 5% fat cream, ¾ cup whole milk, 1 ¼ cups white sugar, ¾ cup canned pumpkin puree (not the pie filling), and more.

Yes, Pumpkin Pie Ice Cream 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.

Pumpkin Pie Ice Cream

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