PUMPKIN-CREAM CHEESE ICE CREAM

Pumpkin-Cream Cheese Ice Cream image

Everyone loves a pumpkin-flavored cheesecake, so we decided to make a cool and creamy ice-cream version. We're thrilled with the result. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1 quart.

Number Of Ingredients 10

Previous Next

Ingredients

2 cups heavy whipping cream
1 package (8 ounces) cream cheese, cubed
3/4 cup packed brown sugar
5 large egg yolks
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1 teaspoon vanilla extract

Steps:

In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 430 calories, Fat 34g fat (21g saturated fat), Cholesterol 212mg cholesterol, Sodium 413mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.