A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps.
Ingredients
- 1 ½ cups half-and-half
- 6 egg yolks
- ¾ cup white sugar
- ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- 1 ½ cups canned pumpkin
- 1 ½ cups heavy whipping cream
Directions
Step 1
Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
Step 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.
Step 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.
Step 4
Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 342 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat15g | 74% |
Cholesterol232mg | 77% |
Sodium152mg | 7% |
Total Carbohydrate26g | 10% |
Dietary Fiber1g | 5% |
Total Sugars21g | |
Protein5g | |
Vitamin C3mg | 13% |
Calcium106mg | 8% |
Iron1mg | 6% |
Potassium203mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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