Custard / Cream Stylewith eggsFall! One of the most cozy times of the year...and time to eat as much pumpkin as possible. This ice cream is a great addition to your fall traditions.Makes 1 1/2 quarts of ice cream.
In a large bowl, mix pumpkin puree and spices together well. Place in refrigerator.
Ice Cream Base
Beat egg yolks and 1/4 cup brown sugar together in a bowl.
In a large saucepan, heat heavy whipping cream and 1/2 cup brown sugar until it just begins to bubble.
Pour hot cream mixture over beaten eggs. Mix well.
Return to saucepan and heat over medium heat, stirring constantly until mixture begins to coat the back of your spoon.
Cool. Stir in pumpkin mixture.
Chill in fridge for at least 2 hours.
Pour into ice cream maker and mix about 25-30 minutes or according to manufacturer’s instructions.
Enjoy!
Pumpkin Pie Ice Cream Recipe: If you’d like to turn this ice cream into Pumpkin Pie ice cream, just add 1/2 – 3/4 cup of broken graham crackers to the ice cream during the last 5 minutes of mixing.
Keyword easy, fruit, homemade ice cream, philadelphia