Pumpkin Ice Cream
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 lovable.
Servings 8
Calories 238kcal
Equipment
- ice cream maker
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
Instructions
- 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.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 158mg | Potassium: 251mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5177IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg