Pumpkin Ice Cream Recipe
No need to wait for pumpkin season to come back around. This pumpkin creamy, delicious pumpkin ice cream served in a cone or a bowl has got you covered!
- 1 cup half and half milk
- 2 cups heavy cream
- 1 cinnamon stick
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ¾ cup brown sugar
- 1 ½ cup unsweetened pumpkin puree
- 1 tsp vanilla extract
Pour the half and half, heavy cream, cinnamon stick, nutmeg, ginger, cloves, brown sugar, pumpkin puree to a medium saucepan, and simmer for 3-5 minutes, constantly stirring over medium-low heat.
Allow the pumpkin ice cream base to cool to room temperature, remove the cinnamon stick and stir in the vanilla extract. Cover the pumpkin ice cream with plastic wrap, pressing it directly onto the skin of the cream mixture, and refrigerate overnight.
Pour the cold pumpkin ice cream base into your ice cream maker, and churn according to the manufacturer's instructions. Transfer the soft serve pumpkin ice cream into an airtight container and freeze for 4-6 hours until firm.
- This recipe calls for a cinnamon stick, but you can substitute 1 teaspoon of ground cinnamon.
- You do have to simmer the half and half, cream, and spice mixture on the stovetop. However, to dissolve the brown sugar completely and extract maximum flavor out of the spices, it is best to heat the cream.
Serving: 97gCalories: 311kcalCarbohydrates: 13.85gProtein: 6.88gFat: 26.65gSaturated Fat: 12.69gPolyunsaturated Fat: 4.18gMonounsaturated Fat: 7.96gCholesterol: 66mgSodium: 87mgPotassium: 226mgFiber: 1.3gSugar: 10.12gVitamin A: 712IUVitamin C: 4.8mgCalcium: 0.8mgIron: 1.48mg