Real Recipes From Real Home Cooks ®

pumpkin ice cream

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

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

(1 rating)
yield 8 -12
prep time 15 Min

Ingredients For pumpkin ice cream

  • 2 c
    heavy cream
  • 3/4 c
    dark brown sugar
  • 5
    egg yolks
  • 1/2 tsp
  • 1/4 tsp
  • 1 tsp
    vanilla extract
  • 1 c
    canned pumpkin

How To Make pumpkin ice cream

  • 1
    in a pot, cook heavy cream and dark brown sugar on medium heat for 5 minutes or until sugar melts.
  • 2
    gradually whisk 1/2 cup of the hot cream into the eggs and whip until smooth.
  • 3
    pour the egg mixture back into the pot and cook for 5-6 minutes on medium do not boil.
  • 4
    strain into a bowl and add 1 teaspoon vanilla. whisk in 1 cup canned pumpkin.
  • 5
    cover 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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