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    You are in: Home / Recipes / Pumpkin Pie Ice Cream Recipe
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    Pumpkin Pie Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    wicked cook 46's Note:

    I just bought an ice cream maker this summer and have been experimenting with various flavours and creams etc. Invented this one Thanksgiving weekend. It was a HUGE hit. It is very rich so a little goes a long way . You can switch up the diary . I used a bit of all I had LOL

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wisk sugars and egg together.Set aside.
    2. 2
      In a saucepan over low/meduim heat, heat milk,and cream . Do not boil but heat just until the edges start to bubble. Slowly add part of the heated milk to the eggs wisking constantly. This keeps the eggs from scrambling LOL. Add the heated egg mixture to the remaining milk in pan. Add spices and pumpkin and slowly cook until it thicken slightly and coats a spoon. Remove from heat.Strain through sieve.
    3. 3
      Pour into an ice cream maker and follow the manufacturs directions.

    Ratings & Reviews:

    • on September 28, 2011

      55

      Well what an amazing recipe. Being Australian pumpkin pie is pretty rare, although not as rare as pumpkin in a can or 5% cream. I did have to mke my own pumpkin puree but that was no bitty and I had to use full strength cream but it was killer. I mean my four sons could not eat it fast enough... The biggest compliment was brain freezes all round....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2008

      55

      I made this recipe using manufacturing cream in place of 5% fat cream. Tripling the recipe approximately filled my ice cream freezer. For canned pumpkin I substituted pulp from 2 homegrown butternut squash. Added 1/2 cup chopped candied pecans. Served on a florentine garnished with whipped cream and more chopped pecans. Wonderfully spectacular!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2008

      55

      Sorta made this recipe with a friend of mine since she's the one with the ice cream maker & i"m the one with the available recipes! What can I say ~ If you're into the Great Pumpkin, THIS IS A REAL TREAT! Served it with either a drizzle of caramel syrup or a bit of chocolate (or both!), & it was OUTSTANDING! Thanks for sharing your recipe! {Tagged, made & reviewed just for the 'halibut']

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Pie Ice Cream

    Serving Size: 1 (138 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.2
     
    Calories from Fat 134
    40%
    Total Fat 14.9 g
    23%
    Saturated Fat 8.6 g
    43%
    Cholesterol 147.4 mg
    49%
    Sodium 86.8 mg
    3%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 0.8 g
    3%
    Sugars 46.5 g
    186%
    Protein 3.3 g
    6%

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