Pumpkin Ice Cream
- Number of Servings: 6
Ingredients
Egg Yoke 2 large Heavy Whipping Cream, 0.33 cup, fluid Half and Half Cream, 0.66 cupSucralose, 0.25 cup Pumpkin, canned 3 3/4 ounces (NOT pumpkin pie filling)Vanilla Extract, 1/4 tspCinnamon, ground, 1/2 tsp Ginger, ground, 1/8 tsp Nutmeg, ground, 1/8 tspCloves, ground, 1/16 tsp
Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
Slowly pour about 1/4 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/4 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
Turn off the burner
Whisk in remaining ingredients
Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.
Serving Size: I don't know how much this yields yet. I will know tomorrow. :)
Number of Servings: 6
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
Slowly pour about 1/4 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/4 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
Turn off the burner
Whisk in remaining ingredients
Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.
Serving Size: I don't know how much this yields yet. I will know tomorrow. :)
Number of Servings: 6
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
Nutritional Info Amount Per Serving
- Calories: 124.0
- Total Fat: 10.6 g
- Cholesterol: 98.3 mg
- Sodium: 149.7 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.6 g
- Protein: 3.8 g
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