Recipe: Pumpkin Ice Cream

Recipe: Pumpkin Ice Cream

Recipe: Pumpkin Ice Cream

Posted by Hedi Schreiber on

If you have an ice cream maker that's been hibernating in a back shelf in your kitchen, dust it off and make this delicious, homemade pumpkin ice cream. If you don't have an ice cream maker, they're fairly inexpensive and you can make a quart of delicious ice cream that rivals Ben & Jerry's anytime you want.

Prep: 15 min Cook: 15-25 min Total: 30-40 min Yields 1 quart

2 large eggs

In a medium or large bowl, beat eggs using an electric hand mixer on high until light and fluffy, about 30 seconds.

¾ cup sugar

Measure sugar and, while beating on high, slowly pour sugar into eggs. Beat until well combined, about 30 seconds to 1 minute.

2 cups heavy cream

1 cup milk (whole or 2%)

Pour milk into egg mixture and beat on low to combine.

Measure 1 cup of the ice cream base and pour into a separate, small bowl.

1 ¼ cup pumpkin puree

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

Add pumpkin and spices to small bowl. Beat on medium or whisk well to combine.

Pour pumpkin mixture into larger bowl with remaining ice cream base and whisk or beat well to combine.

Transfer mixture to an ice cream maker and freeze according to manufactures' instructions.

Tip to Prevent Ice Crystals

All to often, homemade ice cream turns into a frozen tundra of ice crystals when you put it in the freezer. To prevent this, once the ice cream maker is done, transfer ice cream to a large container. Place a single sheet of plastic wrap directly on the surface of the ice cream and work out any air bubbles. Seal container using it's lid or another layer of plastic wrap. Keeps in freezer for several weeks, but we all know it won't last that long.

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