Pumpkin Ice Cream

Serve a scoop or two of this alongside a slice of the Molasses Spice Cake. As the ice cream melts, it will turn into a creamy sauce for the cake to soak up.

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  • Makes: 10 servings
  • Serving Size: 1/2 cup
  • Yields: 5 cups
  • Prep: 10 mins
  • Cook: 8 mins
  • Chill: 3 hrs or overnight
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Pumpkin Ice Cream
Ingredients
3
cups half-and-half
3/4
cup packed brown sugar
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
1
tablespoon cognac or brandy (optional)
1
teaspoon vanilla
1
cup canned pumpkin
Directions
  1. In a medium saucepan, combine the half-and-half and brown sugar. Cook over medium heat, stirring to dissolve sugar, about 4 minutes until bubbles form around the edges of the pan.
  2. In a small bowl whisk together the egg yolks, pumpkin pie spice and salt. Gradually whisk about 1/2 cup of the hot half-and-half mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the half-and-half mixture in the pan. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil. Strain mixture through a fine mesh sieve into a large bowl. Stir in the cognac, if desired, and vanilla. Whisk the pumpkin into the mixture until thoroughly combined. Cover surface with plastic wrap to prevent a skin from forming and refrigerate until well chilled, at least 3 hours or overnight.
  3. Pour the pumpkin custard into a 1- 1/2 or 2-quart ice cream maker; freeze according to the manufacturer's directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes 10 (1/2-cup) servings.
Nutrition Facts (Pumpkin Ice Cream)
    Per serving:
  • 195 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 119 mg chol.,
  • 98 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 17 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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