White Chocolate Pumpkin Spice Ice Cream recipe

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Ingredients

2 cups milk
1 ½ cups white sugar
1 ½ teaspoons pumpkin spice
½ teaspoon salt
6 egg yolks
4 ounces white chocolate
4 cups heavy whipping cream
2 teaspoons vanilla extract

Nutrition Info

403 calories
carbohydrate: 30.2 g
cholesterol: 185.4 mg
fat: 30.3 g
fiber: : -
protein: 4.2 g
saturatedFat: 18.3 g
servingSize: -
sodium: 133.9 mg
sugar: 28 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.

  2. Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking.

  3. Pour yolk mixture into simmering milk mixture and cook and stir until thickened, 5 to 10 minutes, remove from heat, add white chocolate and stir until chocolate has melted and mixture is smooth.

  4. Place mixture in refrigerator until cold, about 2 hours. Stir heavy cream and vanilla extract into chilled mixture until smooth, pour into ice cream maker's container and freeze according to manufacturer's directions.

Recipe Yield

14 servings

Recipe Note

This is a recipe that I made up. It came out great and delicious. This recipe is very creamy, so if you like a less creamy ice cream you can play around with the milk and cream to get the desired texture you like. If you like a harder ice cream, place it in the freezer for a few hours. This is a perfect Thanksgiving recipe. It's very decadent.

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