Pumpkin Ice Cream

about the recipe

There's something magical about the combination of creamy ice cream and warm fall spices. This Pumpkin Ice Cream is a dreamy treat that captures the essence of autumn in every spoonful. It will make your fall evenings a whole lot more loveable.

INGREDIENTS

– 3 cups half and half – ½ cup packed brown sugar – ¼ cup maple syrup – 3 large eggs – 1 cup pumpkin puree – 1 tablespoon vanilla extract – 1 teaspoon pumpkin pie spice – ¼ teaspoon salt

– Combine the half and half, brown sugar and maple syrup in a large saucepan.

– Cook over medium heat for 5 minutes, stirring frequently.

– Whisk together the eggs, pumpkin purée, vanilla, pumpkin pie spice, and salt in a large bowl.

– Add ¾ cup of the hot half and half mixture into the pumpkin mixture until smooth.  Pour the mixture into the pan with the remaining half and half mixture.

– Cook over medium heat, for 5 minutes, making sure to not boil.

– Strain through a fine metal strainer into a bowl, and refrigerate overnight.

– Whisk well.  Pour into the bowl of your ice cream maker and  process according to your ice cream makers manufacturer’s instructions.

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