Recipes and Cooking Pumpkin Spice Ice Cream Be the first to rate & review! The spices that infuse this ice cream are the same ones found in the best pumpkin pies. Splendid as an accompaniment to cake, this ice cream is spectacular on its own too. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Chill Time: 3 hrs Freeze Time: 3 hrs 30 mins Total Time: 6 hrs 50 mins Servings: 10 Yield: 1-1/4 quarts Jump to Nutrition Facts Ingredients 2 cup whipping cream ¾ cup packed dark brown sugar 5 egg yolks ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon salt 1 teaspoon vanilla 1 tablespoon cognac or brandy (optional) 1 cup canned pumpkin Plain Ice Cream Cones or Chocolate-Dipped Ice Cream Cones* (see directions below) Directions In a medium saucepan, combine the whipping cream and brown sugar. Cook over medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar. In a small bowl beat the egg yolks, cinnamon, nutmeg, allspice, clove, and salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the cream mixture in the pan. Cook and stir over medium heat until the mixture coats a metal spoon (the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it), 4 to 6 minutes. Do not boil. Strain through a fine mesh sieve into a bowl. Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the custard. Cover surface with plastic wrap to prevent a skin from forming; refrigerate until chilled, at least 3 hours or overnight. Pour the pumpkin custard into a 1-1/2- or 2-quart ice cream maker and freeze according to the manufacturers 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 1-1/4 quarts (ten, 1/2-cup servings). Chocolate Dipped Ice Cream Cones: Place 1/2 cup semisweet chocolate pieces (or 3 ounces semisweet chocolate, chopped) in a small microwave-safe bowl or ramekin. Microwave, uncovered, on 70 percent power (medium high) for 1 minute; stir. Microwave for 1-1/2 to 3 minutes more, stirring after every 15 seconds, until chocolate is melted and smooth. Spoon chocolate over mouth of cone to cover about one-third of sides. (If chocolate is too thick to spread, stir in 1 teaspoon shortening.) Place cones, top side down, on a waxed paper-lined baking sheet. Chill about 15 minutes or until set. Rate it Print Nutrition Facts (per serving) 269 Calories 20g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 269 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 168mg 56% Sodium 89mg 4% Total Carbohydrate 21g 8% Total Sugars 18g Protein 3g Vitamin C 1.2mg 6% Calcium 70.7mg 5% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.