Recipes and Cooking Pumpkin Ice Cream 4.0 (12) 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. 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 November 1, 2012 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Cook Time: 8 mins Chill Time: 3 hrs Total Time: 3 hrs 18 mins Servings: 10 Yield: 5 cups Jump to Nutrition Facts Ingredients 3 cup half-and-half ¾ cup packed brown sugar 5 egg yolks 1 teaspoon pumpkin pie spice ¼ teaspoon salt 1 tablespoon cognac or brandy (optional) 1 teaspoon vanilla 1 cup canned pumpkin Directions 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. 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. 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. Print Nutrition Facts (per serving) 195 Calories 11g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 195 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 119mg 40% Sodium 98mg 4% Total Carbohydrate 22g 8% Total Sugars 17g Protein 4g Vitamin C 1.8mg 9% Calcium 111.1mg 9% Iron 0.7mg 4% Potassium 178mg 4% Folate, total 16.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *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.