Creamy Pumpkin ce Cream

Creamy Pumpkin ce Cream
  • 1 1/2 cups half-and-half
  • 6 egg yolks
  • 3/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1 1/2 cups canned pumpkin
  • 1 1/2 cups heavy whipping cream


  1. Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
  2. Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
  3. Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
  4. Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

04/20/2018
Creamy Pumpkin ce Cream, recipe PT15M PT1H 5 455 calories

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