Pumpkin Spice Latte Ice Cream
Very creamy and rich, this pairs perfectly with coffee. It does require a cooked custard base, but it is completely worth it once you taste it. The combination of cream, smooth pumpkin puree and warm spices is simply divine in ice cream form. After prep and cooking, you still need to chill the base for 3 hours and then freeze it completely after the ice cream machine has done its magic.
Estimated Nutrition (whole recipe, rough)
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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coffee | not in our table | 0 |
| Pumpkin | 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
- 200 milliliters Heavy Whipping Cream
- 400 milliliters Whole Milk
- 3 whole Egg Yolks
- 120 grams Sugar
- 1 Tablespoon Espresso Powder
- 200 grams Pumpkin Puree
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cloves