Pumpkin Ice Cream

Rich, custard-style pumpkin ice cream with warm pumpkin pie spice and vanilla. Cooked with egg yolks, heavy cream, and pumpkin, then churned until smooth and creamy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Scald cream in a heavy saucepan.

Step 2

Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the cream; add the spice.

Step 3

Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil.

Step 4

Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl.

Step 5

Refrigerate until well chilled.

Step 6

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency.

Step 7

Immediately transfer ice cream to serving dishes, or freeze in airtight container.