Pumpkin Spice Ice Cream

Pumpkin Spice Ice Cream

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Oh Em GEE PSL #icecream. Pumpkin Spice Latte season is sadly behind us, but as you frown into your usual non-PSL coffee drink, I'd like to offer up this pumpkin spice ice cream. It's like November! The flavors of fall meeting the coldness of winter.

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Chicago, IL

Time needed

60 min preparation

Serving Size / Yield

4-6 servings

Ingredients

  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 can pumpkin
  • 3/4 cups light brown sugar
  • 2 cups heavy cream
  • 8 eggs, separated

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Directions

Take a sauce pan and warm up the cream, vanilla, and milk. Simmer for 2-3 minutes and then remove from heat.

Separate the egg whites and yolks. You don't need the whites for this recipe, but don't waste them! Make a meringue or something! Cream together the yolks with the brown sugar. Add in the pumpkin puree and the spices and keep mixing!

Next, pour the pumpkin mixture into the cream mixture and continue to warm up. Keep stirring and do not let the mixture boil, but heat until it's just right and forms a custardlike consistency that sticks to the spoon.

Pour the custard into a bowl and set aside to cool. Put it into an ice cream and churn according to instructions.

If you don't have an ice cream machine, have no fear! Take a VERY big bowl of ice water and place your bowl of custard on top. Think of how when you make chocolate sauce (not a bad idea to go with your ice cream) and you have one pot of chocolate and underneath you have another pot of boiling water. You want your custard bowl and ice water bowl to have the same fit. Chill and stir every 30 minutes until it's ice cream.

And that's it! Enjoy your ice cream!


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