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!
Servings 121/2 cup servings
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Chill time: 3-4 hours or overnight/ process according to ice cream machine manufacturer's directions - approximately 30 minutes 3 hourshrs30 minutesmins
Total Time 3 hourshrs50 minutesmins
Equipment
1 Cuisinart Ice Cream Maker or other ice cream maker
Ingredients
1¾cupsheavy cream
1¾cupswhole milk
⅛teaspoonfine salt
½cupplus 2 tbsp cane sugar
½cupplus 2 tbsp packed brown sugardivided
½cupplus 1 tbsp pumpkin puree
2teaspoons pumpkin pie spice, gfor substitute 1 teaspoon cinnamon, gf, ½ teaspoon ground cloves, gf, ½ teaspoon ground ginger, gf & ½ teaspoon ground nutmeg, gf
4largeegg 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.