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

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

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.