Pumpkin Pie Ice Cream recipe
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- 1 cup pumpkin puree ⅔ cup white sugar 1 ½ teaspoons pumpkin pie spice 1 cup whole milk 2 cups heavy whipping cream 1 teaspoon vanilla extract
Nutrition Info
- 200.8 caloriescarbohydrate: 15 gcholesterol: 56.4 mgfat: 15.4 gfiber: 0.6 gprotein: 1.7 gsaturatedFat: 9.6 gservingSize: -sodium: 72.6 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie Ice Cream
Directions
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Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
Transfer pumpkin mixture into an ice cream maker, churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container, cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.