A few weeks ago I attempted to make pumpkin ice cream and recently someone asked me to post the recipe I used. This is actually not the first one I used, it took several attempts to find the right one. This recipe turned out really well and tasted soooo good! So here it is, try it out and let me know if you liked it.
| Ingredients- 1 1/2 cups whole milk 1 1/2 cups heavy whipping cream 1 tsp. vanilla 3/4 tsp. cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 3/4 cup brown sugar 6 egg yolks, lightly beaten 1 cup pumpkin puree Directions- In a large saucepan over medium heat combine milk, cream, vanilla, cinnamon, nutmeg, cloves, and brown sugar. Heat until scalded, but not boiling. Add a small amount of cream mixture to eggs while whisking. Return egg mixture to saucepan,mix well. Cook, while stirring, until mixture is thick enough to coat a spoon. Remove from heat. Stir in pumpkin puree. Remove from heat. Pour the cooked cream into a durable container, and place it in the freezer. After about 40 minutes check it to see if the edges have started to freeze. If so, stir the cream vigorously with a spatula or whisk OR mix it with a handheld mixer to break up any ice chunks. Return it to the Freezer. Keep checking it every 30 minutes or so, giving it a really good mixing each time until it is completely frozen (about 2-3 hours). Your ice cream should now be ready to serve or stored in a sealed container. Enjoy! |
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