Creamy Pumpkin Spice Ice Cream

 

I’ve whipped up countless pumpkin treats, but pumpkin ice cream was a new adventure that I couldn’t resist after spotting this gem in an old issue of ‘Taste of the South’ magazine. In the past, the late Mr. O-P handled our ice cream maker, but lately, I’ve been the one churning out frozen delights. When my custard started looking a bit iffy, I panicked, thinking I’d ruined it despite following the recipe to a ‘T’ and stirring like my life depended upon it. Thankfully, it didn’t curdle! The result? A velvety, pumpkin-packed ice cream that’s hands-down one of the creamiest I’ve ever made.

This dessert is a showstopper—bursting with pumpkin flavor, warm spices, and a unique twist that’ll have your guests swooning. Top it with Heath Brickle Bits for crunch, a dusting of cinnamon or nutmeg, crushed gingersnaps, or a drizzle of your favorite dessert sauce (I loved it with Melissa’s Gourmet Dessert Sauces). It’s just as divine on its own for those who prefer it pure. Trust me, this ice cream will have everyone saying, “Yummmmm!”Pumpkin Spice Ice Cream

Adapted from Taste of the South Magazine

 1 ½ c. whole milk

1 c. heavy whipping cream

2/3 c. sugar

¼ c. firmly packed light brown sugar

1/8 t. salt

5 large egg yolks

1 15-oz. can pumpkin puree

2 t. pumpkin pie spice

1 t. vanilla extract

In a medium saucepan, combine milk, cream, sugars, and salt. Bring to a simmer over medium heat, stirring occasionally.

 In a medium bowl, whisk egg yolks. Gradually whisk in half of the hot milk mixture.

Return egg mixture to the saucepan, whisking to combine. Cook over medium heat, stirring constantly, until thickened and coats the back of a spoon.

Remove from heat; stir in pumpkin. Strain through a sieve into a bowl.

 Add pumpkin pie spice and vanilla, whisking to combine. Cover and refrigerate until chilled, about 4 hours.

Process in an ice cream maker per manufacturer’s instructions.

Transfer to a freezer-safe container, cover, and freeze until firm, about 3 hours.

Serve with pecan brittle or your favorite topping.

Yield: 4 cups

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