Ingredients for Pumpkin Pie Ice Cream
- 1 cup heavy cream
- Whole Milk
- White Sugar
- Canned Pumpkin Puree
- Ground Allspice
- Cinnamon
- Ground Cloves
- Nutmeg
- Brown Sugar
- Egg Yolks
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How to Make Pumpkin Pie Ice Cream
- In a medium bowl, whisk together ½ cup granulated sugar, ¼ cup packed brown sugar, and 2 large eggs until light and frothy.
- Set aside.
- In a medium saucepan over medium-low heat, gently heat 1 cup whole milk, 1 cup heavy cream, and 1 teaspoon vanilla extract.
- Heat until the edges begin to bubble; do not boil.
- Temper the eggs: Slowly pour about 1 cup of the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling.
- Add the tempered egg mixture back to the saucepan with the remaining milk and cream.
- Stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Cook over low heat, stirring frequently, until the custard thickens slightly and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Let the custard cool completely in the refrigerator for at least 2 hours.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
186g
Fat
43g
Carbs
16g
