Name: Creamy Pumpkin Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Half-and-half - 1 ½ cups; Egg yolks - 6; White sugar - ¾ cup; Vanilla extract - ½ teaspoon; Pumpkin pie spice - ¾ teaspoon; Canned pumpkin - 1 ½ cups; Heavy whipping cream - 1 ½ cups

Ingredients for - Creamy Pumpkin Ice Cream

1. Half-and-half 1 ½ cups

2. Egg yolks 6

3. White sugar ¾ cup

4. Vanilla extract ½ teaspoon

5. Pumpkin pie spice ¾ teaspoon

6. Canned pumpkin 1 ½ cups

7. Heavy whipping cream 1 ½ cups

How to cook deliciously - Creamy Pumpkin Ice Cream

1 . Stage

Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.

2 . Stage

Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.

3 . Stage

Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.

4 . Stage

Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.