Pumpkin Frozen Custard
Pumpkin frozen custard is a smooth, creamy and rich frozen custard with the warm fall flavors of pumpkin pie.
Equipment
- medium sized saucepan
- ice cream maker
- large mixing bowl
- fine mesh strainer
Ingredients
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup half and half or milk *if using milk, use 2% or whole milk
- 2 cups heavy whipping cream
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree *not pumpkin pie filling
Instructions
- In a medium sized saucepan, combine the egg yolks with the granulated sugar and salt. Slowly whisk in the half and half or milk.
- Whisking constantly, bring the mixture to a gentle boil. Once it reaches a gentle boil, remove from heat.
- Pour the mixture through a fine mesh strainer to remove any lumps and into a large mixing bowl. Whisk in the whipping cream, followed by the pumpkin pie spice and the pumpkin puree.
- Chill the entire mixture overnight or 24 hours.
- Churn in an ice cream maker; follow the manufacturer's instructions on the ice cream maker for directions. Once churned, freeze custard in an airtight container. Makes 8 servings/one quart.
Notes
- You can easily double this recipe for make 2 quarts of frozen custard (16 servings)
- You can add in any mix-ins after it is churned before freezing (chocolate pieces, candy, cookies etc.)
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the custard
Nutrition
Serving: 1scoop (1/2 cup)Calories: 323kcalCarbohydrates: 18gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 151mgSodium: 112mgPotassium: 170mgFiber: 1gSugar: 17gVitamin A: 5846IUVitamin C: 2mgCalcium: 91mgIron: 1mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!