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Pumpkin Ice Cream

Pumpkin Ice Cream


1 1/2 cups light cream
6 eggs, yolks only
3/4 cup sugar
1/2 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned pumpkin

Cooking Instructions

Before you get started, freeze a stand-up mixer freezer bowl for at least 1 hour, but for the best results freeze the bowl the night before.

In a heavy saucepan scald light cream. Separate 6 eggs and then in a medium bowl whisk the yokes with sugar and vanilla. Gradually whisk in the cream. Add pumpkin pie spice into the yoke, sugar, and vanilla mixture.

Stir over medium heat for about 10 minutes, but do not boil. Now whisk in heavy cream and canned pumpkin meat. Pass the mixture through a coarse strainer into a bowl to remove any cooked egg pieces. Refrigerate until it's well chilled.

Assemble the freezer bowl and dasher and turn to speed 1. Pour in the chilled mixture and churn for about 15 to 20 minutes until it is at the desired consistency. Transfer the ice cream to serving dishes or freeze in an airtight container.

Serve with Sugar Glazed Pecans.

Equipment List

Measuring Cups and Spoons
Ice Cream Maker
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