Pumpkin Ice Cream

Pumpkin Ice Cream requires roughly 9 hours from start to finish. For $2.65 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 959 calories, 17g of protein, and 62g of fat. This recipe from Brown Eyed Baker requires canned pumpkin, cinnamon stick, ginger, and whole milk. It can be enjoyed any time, but it is especially good for Summer. 3207 people have made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Vanilla Rum Roasted Pumpkin Ice Cream & Homemade Pumpkin Puree, Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote, and Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.3. Warm the mixture until hot and the edges begin to bubble and foam.4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, add the cinnamon stick back in, then stir until cool, then chill thoroughly, preferably overnight.7. Whisk in the vanilla, liquor (if using), and pumpkin. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

 

Step by step:

1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.

2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.

3. Warm the mixture until hot and the edges begin to bubble and foam.

4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.

5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).

6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath.

7. Mix in the brown sugar, add the cinnamon stick back in, then stir until cool, then chill thoroughly, preferably overnight.

8. Whisk in the vanilla, liquor (if using), and pumpkin. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

Nutrition Information:

covered percent of daily need

 

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