Pumpkin Nutmeg IceCream - Homemade IceCream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine pumpkin puree, heavy cream, and milk in a mixing bowl.

Whisk in sugar and brown sugar until dissolved.

Add nutmeg, cinnamon, vanilla extract, and salt; mix well.

In a separate bowl, whisk egg yolks until smooth.

Gradually add a small amount of the pumpkin mixture to the egg yolks, whisking constantly to temper the yolks.

Slowly pour the tempered yolk mixture back into the pumpkin mixture, whisking continuously.

Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens slightly, about 8-10 minutes.

Remove from heat and let cool to room temperature.

Chill the mixture in the refrigerator for at least 4 hours or overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the churned ice cream to an airtight container and freeze until firm, about 4 hours.

Serve scoops of the ice cream in bowls or cones.

Cooking Techniques

Spice Level:

Allergens