Pumpkin Pie Ice Cream
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
56
Spice
36
Sweetness
59
Sourness
29
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Heavy Whipping Cream1.5 cups
White Sugar1 cup
Light Brown Sugar210 g
Pumpkin (canned)1 tsps
Nutmeg1 tsps
Ground Cinnamon1 tsps
Ground Ginger1 tsps
Ground ClovesDirections:
1
Combine all dairy into a saucepan along with the sugar
2
Split and scrape the vanilla beans into the dairy and sugar mixture
3
Bring to 170 degrees F
4
To dissolve sugar then let cool at room temperature
5
Chill in the refrigerator overnight
6
While dairy is heating, grate nutmeg into pumpkin and add the other spices
7
Mix in a bowl to combine and chill overnight in the refrigerator
8
The next day, take pumpkin and dairy mixture out
9
Filter dairy mixture to remove large vanilla bean pieces
10
Add some of the dairy mixture to the pumpkin and mix well to loosen it up
11
Then mix both the dairy and pumpkin together
12
Freeze in your ice cream freezer according to the manufacturer's instructions
13
Let the ice cream harden for at least two hours unless serving all immediately