Pumpkin Ice Cream
User Reviews
5.0
3 reviews
Excellent
Pumpkin Ice Cream
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Creamy and flavorful, Pumpkin Ice Cream is a tasty fall dessert of snack with a little extra nutrition thrown in!
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Ingredients
Cornstarch slurry
- 2 Tablespoons cornstarch
- 1/4 cup milk
Other
- 2 ounces cream cheese softened
- 2-4 Tablespoons dark rum optional
Pumpkin Mixture
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1 Tablespoon light corn syrup or golden syrup
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg optional
Ice cream base
- 1 cup skim milk
- 1/8 teaspoon salt
- 1 1/4 cup cream
- 1/3 cup sugar
- 1 Tablespoons light corn syrup or golden syrup
Instructions
- In a small bowl, mix cornstarch and 1/4 cup milk to prepare cornstarch slurry. In a large bowl, whisk cream cheese until smooth. Set both bowls aside.
- Prepare Pumpkin Mixture. Combine pumpkin, brown sugar, corn syrup & spices in a small saucepan. Cook, stirring periodically, until sugar dissolves and mixture starts to bubble, then remove from heat.
- Prepare Ice Cream Base. Combine skim milk, salt, cream sugar and corn syrup in a large sauce pan. Bring to a boil and cook for 4 minutes. (Watch carefully so it doesn't boil over.)
- Remove ice cream base from heat, stir in cornstarch slurry and pumpkin puree then return to heat, cooking for another minute or two until thickened.
- Gradually add a little of the warm mixture to the softened cream cheese, whisking until you have a smooth mixture that can be combined with the remaining base without lumping. Mix in rum if using.
- Chill until cool. (I usually chill an hour or two in the freezer, stirring periodically. Cooling in a zip loc bag in ice water or in the refrigerator are also options). Freeze according to your machine’s directions.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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