CREAMY PUMPKIN ICE CREAM

Creamy Pumpkin Ice Cream image

A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps.

Provided by sanzoe

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 3h30m

Yield 8

Number Of Ingredients 7

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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

Steps:

Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
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.
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.
Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 26.3 g, Cholesterol 231.6 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 14.8 g, Sodium 152.4 mg, Sugar 20.5 g