Creamy Pumpkin Ice Cream
- 1 1/2 cups half-and-half
- 6 egg yolks
- 3/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1 1/2 cups canned pumpkin
- 1 1/2 cups heavy whipping cream
- Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
- Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
- Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
- Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
egg yolks, white sugar, vanilla, pumpkin pie spice, pumpkin, heavy whipping cream
Taken from www.allrecipes.com/recipe/239444/creamy-pumpkin-ice-cream/ (may not work)