• 12 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

195 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 119 mg cholesterol; 98 mg sodium. 178 mg potassium; 22 g carbohydrates; 1 g fiber; 17 g sugar; 4 g protein; 0 g trans fatty acid; 4082 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews

12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0