Ingredients

How to make it

  • Steps:
  • To prepare the ice cream:
  • Place the milk, half-and-half, cinnamon, allspice, nutmeg and ginger in a saucepan and bring to a simmer. Remove from the heat, cover and let sit for 30 minutes.
  • Whisk together the egg yolks, sugar, brown sugar and pumpkin. Strain the warm milk into the sugar mixture, whisking well. Pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened.
  • Remove from the heat and stir in the whipping cream and vanilla. Pour into a bowl, cool slightly and refrigerate about 3 hours, until completely chilled.
  • Pour into an ice-cream maker and freeze according to package directions. Then transfer to a chilled bowl, cover and freeze. Place in refrigerator about 1/2 to 1 hour before serving because this becomes rock hard. . .experience has lead me to add this last step.
  • To prepare the caramel sauce: Yes, we have cheated but we also have come to be able to happily accept this now open secret. We are going to heat the caramel sauce and cream together gently on top of the stove or in a microwave just to warm. Stir well until smooth and blended. Serve warm over the ice cream. . .I don't know why I am adding this because it seems to be a no-brainer =D
Mixing Custard   Close
Just Out of the Machine   Close
Caramel Sauce   Close
Served   Close

Reviews & Comments 4

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  • gapeach55 6 years ago
    Yhis great! Never had Pumpkin Ice Cream before.
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  • debra47 6 years ago
    How did I manage to not see this ice cream recipe of yours? Both my husband and I love to make homemade ice cream when the weather gets warmer. I'll let you know how it turns out when we make it.
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    " It was excellent "
    tinam ate it and said...
    WOW, everyone will be soooo impressed with my efforts! Thanks for this one!
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  • michellem 6 years ago
    This looks so good! Yummmm! Thanks for sharing.
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