Name: Pumpkin-Cream Cheese Ice Cream
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 cups heavy whipping cream -; 1 package (8 ounces) cream cheese, cubed -; 3/4 cup packed brown sugar -; 5 large egg yolks -; 1 teaspoon salt -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground ginger -; 1/2 teaspoon ground nutmeg -; 1 cup canned pumpkin -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Cream Cheese Ice Cream

1. 2 cups heavy whipping cream -

2. 1 package (8 ounces) cream cheese, cubed -

3. 3/4 cup packed brown sugar -

4. 5 large egg yolks -

5. 1 teaspoon salt -

6. 1 teaspoon ground cinnamon -

7. 1/2 teaspoon ground ginger -

8. 1/2 teaspoon ground nutmeg -

9. 1 cup canned pumpkin -

10. 1 teaspoon vanilla extract -

How to cook deliciously - Pumpkin-Cream Cheese Ice Cream

1. Stage

In a large saucepan, heat 1-1/2 cups of cream, cream cheese and 1/2 cup of brown sugar until bubbles form around the sides of the pan.

2. Stage

Meanwhile, in a small bowl, whisk the egg yolks, salt, spices, remaining cream and brown sugar. Whisk a small amount of the hot mixture into the eggs. Return everything to the pan, whisking constantly.

3. Stage

Cook and stir over low heat until the mixture thickens and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl, place it in ice water, and stir for two minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.

4. Stage

Fill the cylinder of the ice cream maker 2/3 full and freeze according to the manufacturer's instructions. When ice cream is frozen, transfer it to a freezer container. Freeze for two to four hours before serving.