Pumpkin Ice Cream

Pumpkin Ice Cream Recipe

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Patsy Fowler


this ice cream is out of this world and its good with pumpkin pound cake everyone loves it


★★★★★ 1 vote

15 Min


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2 c
heavy cream
3/4 c
dark brown sugar
egg yolks
1/2 tsp
1/4 tsp
1 tsp
vanilla extract
1 c
canned pumpkin

How to Make Pumpkin Ice Cream


  • 1in a pot, cook heavy cream and dark brown sugar on medium heat for 5 minutes or until sugar melts.
  • 2gradually whisk 1/2 cup of the hot cream into the eggs and whip until smooth.
  • 3pour the egg mixture back into the pot and cook for 5-6 minutes on medium do not boil.
  • 4strain into a bowl and add 1 teaspoon vanilla. whisk in 1 cup canned pumpkin.
  • 5cover with plastic wrap and chill until cold, 3 hours or overnight. run through your ice cream maker and freeze. serve with pumpkin pound cake.

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About Pumpkin Ice Cream

Course/Dish: Ice Cream & Ices
Other Tag: Quick & Easy

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