Spiced Pumpkin Ice Cream

Recipe

Dessert
Spiced Pumpkin Ice Cream

Primary Media

Three scoops of spiced pumpkin ice cream in a white bowl

User Rating

4.33 out of 5 stars
Rate it:
3 ratings

Recipe Data

8
Servings
15min
Prep
30min
Total

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    Description

    Not a pie person? No problem. Spiced Pumpkin Ice Cream steps in beautifully. Just imagine a fall-inspired sundae: a few scoops of ice cream with granola crumbles or crushed graham crackers and marshmallow cream on top. Yes!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1(15 oz) can Hy-Vee pumpkin puree
    1 tsp.Hy-Vee vanilla extract
    2 c.Hy-Vee heavy whipping cream, divided
    ¾ c.Hy-Vee brown sugar, packed, divided
    5egg yolks
    ½ tsp.Hy-Vee ground cinnamon
    ½ tsp.ground ginger
    ½ tsp.Hy-Vee nutmeg
    ¼ tsp.Hy-Vee ground cloves
    ¼ tsp.Hy-Vee salt

    Things To Grab

    • Small bowl
    • 2-quart saucepan
    • 3 medium bowls
    • Wooden spoon
    • Candy thermometer
    • Large bowl
    • Ice water bath
    • Ice cream maker
    • Freezer-safe container

    Directions

    1. In a small bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate while preparing remaining steps.

    2. In a 2-quart saucepan, combine 1-1/2 cups whipping cream and 1/2 cup brown sugar over medium heat. Cook until bubbles form around the edges of the pan, about 5 minutes.
    3. Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, the remaining 1/2 cup cream and remaining 1/4 cup brown sugar. Whisk until smooth.

    4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and temperature reaches 165 degrees, about 6 to 8 minutes. Do not allow the custard to boil. Pour mixture into a medium-sized bowl.

    5. Partially fill a large bowl with ice water. Set medium-sized bowl with cream mixture in ice bath, stirring occasionally until cool, about 30 to 45 minutes.
    6. Whisk the cold pumpkin mixture into the cream mixture. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate at least 3 hours or overnight.
    7. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days.

    Nutrition facts

    Servings

    340 Calories per serving
    1/2 cup

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 195mg
    • Sodium: 110mg
    • Total Carbohydrates: 27g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 150%
    0%
    Vitamin C 2%
    0%
    Iron 4%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee weekly ad from the week of Novembr 13, 2013.