Pumpkin Ice Cream
This pumpkin ice cream is rich and creamy with pumpkin puree and a perfect blend of cinnamon, ginger, ground cloves, and nutmeg.
Servings 8 servings
Calories 388kcal
Ingredients
- 6 egg yolks
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ⅛ teaspoon freshly ground black pepper
- 2 cups heavy cream
- 1 cup packed light brown sugar
- 1 cup pumpkin puree
Instructions
- In a medium bowl, whisk the egg yolks with the milk, ground cinnamon, ground ginger, sea salt, ground cloves, nutmeg, and black pepper.
- Heat the cream and brown sugar in a medium pot on the stovetop over medium-low heat until the sugar dissolves and the mixture is hot.
- Temper the egg mixture by adding 2-3 spoonfuls of the hot mixture to the egg mixture, whisking as you go. Repeat several times until the egg mixture is warm.
- Whisk the warm egg mixture into the pot. Whisk the pumpkin puree into the pot and continue cooking over medium-low heat until the mixture reaches 170-180° and lightly coats the back of a spoon. Whisk frequently.
- Strain the mixture through a fine-mesh screen. Cover and refrigerate for several hours or up to overnight.
- Pour the ice cream mixture into the ice cream machine and follow the manufacturer's instructions. Check after 18 minutes to see if it is in soft-serve form. You can overchurn ice cream.
- Pour the ice cream into a freezer-safe, airtight container. Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming. Freeze for several hours.
Notes
Store ice cream in an airtight container in the coldest part of the freezer.
Nutrition
Calories: 388kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 217mg | Sodium: 108mg | Potassium: 183mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5886IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg