Pumpkin Spice Ice Cream
Who says Pumpkin is only for fall, and ice cream is only for summer? Try this great flavor mash up!
Ingredients
| Heavy cream | 2 Cup (32 tbs) (35%) | |
| Whole milk | 1 Cup (16 tbs) | |
| Pumpkin puree | 1/2 Cup (8 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Egg yolks | 5 | |
| Brown sugar | 1/2 Cup (8 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Nutmeg | 1 Pinch |
Directions
MAKING
In a medium heavy-based saucepan, whisk cream, milk, and pumpkin. Heat until mixture just starts to simmer.
In a jar, whisk together egg yolks, sugar, cinnamon, ginger, and nutmeg, until pale and thick.
Strain the cream mixture and slowly whisk into the yolk mixture.
Pour back into the saucepan and place pan on a low heat; stirring constantly until reaches at least 165ºF.
Strain mixture into a large bowl and add in vanilla; stir.
Cover and refrigerate until well chilled.
Pour the mixture into ice cream maker and follow manufacturer's instructions on operation.
SERVING
Serve the ice cream for dessert.
Recipe Summary
Nutrition Facts
Serving size
Calories 307Calories from Fat 226
% Daily Value*
Total Fat 26 g40%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 39 mg1.63%
Total Carbohydrates 18 g6%
Dietary Fiber %
Sugars 14 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
