Creamy Pumpkin Ice Cream

Creamy Pumpkin Ice Cream

Creamy pumpkin ice cream is the perfect dessert to make for your autumn dinner parties or Thanksgiving.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
342 Calories

Recipe Instructions

Step 1
Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
Step 2
Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
Step 3
Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
Step 4
Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
Creamy Pumpkin Ice Cream
Creamy Pumpkin Ice Cream

Ingredients

  • ¾ cup white sugar
  • ½ teaspoon vanilla extract
  • 1 ½ cups canned pumpkin
  • 6 egg yolks
  • 1 ½ cups heavy whipping cream
  • 1 ½ cups half-and-half
  • ¾ teaspoon pumpkin pie spice

Categories

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