Pumpkin Ice Cream

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pumpkin Ice Cream calories by ingredient


24 hours prep time - because the base must cool completely 24 hours prep time - because the base must cool completely
Number of Servings: 6


    Egg Yoke 2 large
    Heavy Whipping Cream, 0.33 cup, fluid
    Half and Half Cream, 0.66 cup
    Sucralose, 0.25 cup
    Pumpkin, canned 3 3/4 ounces (NOT pumpkin pie filling)
    Vanilla Extract, 1/4 tsp
    Cinnamon, ground, 1/2 tsp
    Ginger, ground, 1/8 tsp
    Nutmeg, ground, 1/8 tsp
    Cloves, 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.