SPICED PUMPKIN ICE CREAM
Ice cream lovers can't get enough of this creamy, rich ice cream that boasts lots of delish pumpkin flavor. -Molly Badger, Provo, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin., Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally, 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 230 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 26mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
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