Pumpkin Ice Cream
Fall is fast approaching, and with it comes the irresistible allure of pumpkin-flavored delights. I always embrace the season than by making homemade pumpkin ice cream recipe
Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
Instructions
- In a medium size pan over medium heat, bring milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract to a low simmer, stirring frequently.
- Allow the mixture to cool slightly, then add heavy cream.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 20gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 24mgPotassium: 135mgFiber: 1gSugar: 18gVitamin A: 4553IUVitamin C: 1mgCalcium: 69mgIron: 0.4mg
Tried this recipe?Let us know how it was!
