Pumpkin Ice Cream
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 half and half, brown sugar, and maple syrup in a saucepan and cook over medium heat for 5 minutes, stirring frequently.
- In a large bowl, whisk together eggs, pumpkin puree, vanilla, pumpkin pie spice, and salt.
- Add ¾ cup of the hot half-and-half mixture to the pumpkin mixture and stir until smooth.
- Pour the mixture back into the saucepan with the remaining half-and-half and cook over medium heat for 5 minutes, avoiding boiling.
- Strain the mixture through a fine-mesh sieve into a bowl and refrigerate overnight.
- Whisk the mixture well, then pour it into an ice cream maker and process according to the manufacturer's instructions.
- Transfer the ice cream to the freezer for 1-2 hours to firm up, or enjoy immediately.
Nutrition Facts (estimated)
Servings
8
Calories
238
Total fat
12g
Total carbohydrates
27g
Total protein
5g
Sodium
158mg
Cholesterol
93mg
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