Pumpkin Ice Cream

Pumpkin Ice Cream

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 5  people
add your rating
add a comment
Recipe from Better Homes and Gardens
SERVINGS
10
SERVING SIZE
1/2 cup
YIELD
1-1/4 quarts
PREP TIME
20 mins

Pumpkin Ice Cream

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.

Pumpkin Ice Cream
SERVINGS
10
SERVING SIZE
1/2 cup
YIELD
1-1/4 quarts
PREP TIME
20 mins
by 5  people
add your rating
add a comment
Ingredients
  • 2   cups whipping cream
  • 3/4  cup packed dark brown sugar
  • 5   egg yolks
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  • 1/4  teaspoon ground allspice
  • 1/4  teaspoon ground cloves
  • 1/4  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)
Related Video
How to Make Homemade Vanilla Ice Cream

Once you see how easy it is to make your own homemade ice cream you won't be buying store-bought ice cream any time soon.

Directions
1. 
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.
2. 
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.
3. 
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).

Tip

  • 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.

nutrition information

Per Serving: cal. (kcal) 269, Fat, total (g) 20, chol. (mg) 168, sat. fat (g) 12, carb. (g) 21, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 18, pro. (g) 3, vit. A (IU) 4519, vit. C (mg) 1, sodium (mg) 89, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top