Gather your ingredients: canned pumpkin, whipping cream, eggs, vanilla, cinnamon plus, brown sugar.
1
Open can of packed pumpkin (make sure it's not pumpkin pie filling).
2
In a bowl, whisk 1 cup pumpkin puree and 1 t vanilla. Cover and refrigerate for at least 3 hours.
3
Combine 1 cup of whipping cream and 1/2 cup brown sugar to heavy sauce pan cook about 5 minutes.
4
In a sepaerate bowl, whisk 5 egg yolks together with 2 tsp cinnamon plus (or pumpkin pie spice).
5
Add 1/4 cup brown sugar to 1/2 cup cream and whisk then add to the egg mixture
6
Take about 1/2 cup of the hot liquid in egg mixture to temper the eggs, whisking constantly.
7
Add egg mixture back to the saucepan, whisking constantly to avoid scrambled eggs.
8
Strain the hot liquid to avoid lumps, no one wants scrambled eggs in their ice cream!
9
Place in a bowl of ice water to cool.
10
Mix the pumpkin mixture into the cooked custard base and stir.
11
Cool, then add to ice cream maker for 15-25 minutes, will depend on the temp of your liquid.
12
Place in the freezer containers and freeze to firm up and store.
13
Enjoy! A little fresh whipped cream on top is delicious.
14
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