Photo: Ian Dooley
Pumpkin Pie Ice Cream Recipe
10 ingredients
5 hr 15 min
About 1 quart
openrecipes
This pumpkin pie ice cream recipe has a custard base made with pumpkin purée and warm spices like ginger and cinnamon.
Estimated Nutrition (whole recipe, rough)
347
Calories
15g
Protein
19g
Fat
29g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ice
- 2 cups heavy cream
- 1 cup packed dark brown sugar
- 3/4 cup pumpkin purée (not pie filling)
- 1/2 cup whole milk
- 1/2 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 6 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes