Homemade Pumpkin Ice Cream recipe

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Ingredients

1 cup homemade pumpkin puree
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise and seeds scraped out
2 cups heavy cream
1 ¼ cups dark brown sugar, divided
5 egg yolks
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pinch salt
1 pinch ground nutmeg

Nutrition Info

344.5 calories
carbohydrate: 28.8 g
cholesterol: 209.5 mg
fat: 24.9 g
fiber: 1 g
protein: 3.3 g
saturatedFat: 14.8 g
servingSize: -
sodium: 127.2 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.

  2. Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.

  3. Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.

  4. Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.

  5. Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.

  6. Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.

  7. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

Recipe Yield

8 servings

Recipe Note

This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.

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