Nutrition Facts

Serving Size 130 g

(Approx. 8 Servings)

Amount Per Serving

Calories	360	Calories From Fat	220

% Daily Value*

Total Fat 25 g	32%

Saturated Fat 15 g	75%

Trans Fat 0.5 g

Cholesterol 185 mg	62%

Sodium 90 mg	4%

Total Carbohydrate 32 g	12%

Dietary Fiber 1 g	4%

Sugars 30 g

Protein	4 g

Vitamin A 100%	•	Iron 6%

Vitamin C 2%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin Ice Cream

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 cup(s) canned pumpkin

1 Tsp vanilla extract

2 cup(s) heavy cream, divided

1 cup(s) dark brown sugar, firmly packed, divided

5 large egg yolks

1 Tsp pumpkin pie spice

1/4 Tsp kosher salt

Check All

Uncheck All

Add to list

Instructions

In a bowl, whisk pumpkin and vanilla together, cover and refrigerate 2 hours or until well chilled.

Place a heavy bottom pan over medium heat. Combine 1 1/2 cups cream with 3/4 cup brown sugar and heat just until small bubbles form around the perimeter of the pan.

Meanwhile in a separate bowl, combine egg yolks, remaining sugar and cream, and pumpkin pie spice. Mix until smooth and sugar is dissolved.

Remove hot cream mixture from heat and gradually whisk about a 1/2 cup into the egg yolk mixture, whisking constantly until smooth (this is called tempering the egg yolks to prevent them from curdling).

Pour the tempered egg mixture into the pan with the remaining hot cream and place over medium heat. Cook several minutes, stirring constantly, until custard is thick enough to coat the back of the spoon. Do not let custard come to a boil!

Once mixture has thickened, pour through a sieve into a bowl then place that bowl inside a large bowl filled with ice. Stir until cool.

Whisk in pumpkin mixture, then pour into an ice cream maker and freeze according to manufacturer's instructions.

Transfer ice cream to a freezer safe container and freeze a minimum of 1 hour.

Source:

My H-E-B Texas Life Magazine