Fruits and Vegetables Recipe ∞ Homemade Pumpkin Ice Cream

This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.

Ingredients

• 1 cup homemade pumpkin puree
• 1 teaspoon vanilla extract
• 1 vanilla bean, halved lengthwise and seeds scraped out
• 2 cups heavy cream
• 1 ¼ cups dark brown sugar, divided
• 5 egg yolks
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 pinch salt
• 1 pinch ground nutmeg

Cooking Directions

1. Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2. Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3. Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4. Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5. Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6. Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

Nutrition Facts

• calories344.5
• carbohydrateContent28.8 g
• cholesterolContent209.5 mg
• fatContent24.9 g
• fiberContent1 g
• proteinContent3.3 g
• saturatedFatContent14.8 g
• sodiumContent127.2 mg
• sugarContent25 g