Creamy Pumpkin Ice Cream

Name: Creamy Pumpkin Ice Cream
Total time: 210
Yield: 8
Ingredients: 1 ½ cups half-and-half; 6 egg yolks; ¾ cup white sugar; ½ teaspoon vanilla extract; ¾ teaspoon pumpkin pie spice; 1 ½ cups canned pumpkin; 1 ½ cups heavy whipping cream

Recipe by sanzoe from allrecipes.com

Dessert 4 Hr. 30 Mins.

Ingredients

8 servings

•

1 ½ cups half-and-half
•

6 egg yolks
•

¾ cup white sugar
•

½ teaspoon vanilla extract

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¾ teaspoon pumpkin pie spice
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1 ½ cups canned pumpkin
•

1 ½ cups heavy whipping cream

Instructions

Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.