In a small bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate while preparing remaining steps.
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!
Servings and Ingredients
|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|
|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
- 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.
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.
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.
- 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.
- 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.
- 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.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 195mg
- Sodium: 110mg
- Total Carbohydrates: 27g
- Protein: 4g