Pumpkin Spice Ice Cream (Gluten Free and No Fillers)
Just simple real ingredients in this perfectly spiced Pumpkin Spice Ice Cream (Gluten Free and No Fillers). If you love pumpkin pie, you are going to love this one!
Equipment
- 1 Cuisinart Ice Cream Maker or other ice cream maker
Ingredients
- 1¾ cups heavy cream
- 1¾ cups whole milk
- ⅛ teaspoon fine salt
- ½ cup plus 2 tbsp cane sugar
- ½ cup plus 2 tbsp packed brown sugar divided
- ½ cup plus 1 tbsp pumpkin puree
- 2 teaspoons pumpkin pie spice, gf or substitute 1 teaspoon cinnamon, gf, ½ teaspoon ground cloves, gf, ½ teaspoon ground ginger, gf & ½ teaspoon ground nutmeg, gf
- 4 large egg yolks
Instructions
- Heat the cream, milk, 1/2 cup brown sugar, cane sugar, pumpkin puree, salt, and spices until boiling. Stir often.
- Whisk the egg yolks and 2 remaining tbsp brown sugar in a large measuring cup or small bowl. Pour half of the mixture into the whisked egg yolk mixture, whisking briskly as you do. Pour back into the saucepan.
- Cook for 2-3 minutes over medium or medium low heat, stirring constantly.
- Strain through a fine sieve into a clean bowl. Cool. Cover and refrigerate 3-4 hours or overnight.
- Process per ice cream machine manufacturer directions. Scoop into a container. Top with pecans or candied pecans or sprinkle with pumpkin pie spice or cinnamon. Cover and freeze for 1-2 hours before serving or serve immediately for a softer ice cream.
Notes
This Pumpkin Spice Ice Cream makes a perfect fall affogato! Just add 2 small scoops of ice cream to a glass or cup. Pour one of two shots of espresso over. Add whipped cream to the top, if desired.