![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Z8c_r4bGqGB8OmBOqEviizn5Whw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5747743-81c893bb86b84090b3c7b30dc15bd4d3.jpg)
Ingredients
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1 ½ cups half-and-half
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6 egg yolks
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¾ cup white sugar
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½ teaspoon vanilla extract
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¾ teaspoon pumpkin pie spice
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1 ½ cups canned pumpkin
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1 ½ cups heavy whipping cream
Directions
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Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
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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.
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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.
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Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
Nutrition Facts (per serving)
342 | Calories |
25g | Fat |
26g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 342 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 15g | 74% |
Cholesterol 232mg | 77% |
Sodium 152mg | 7% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 1g | 5% |
Total Sugars 21g | |
Protein 5g | 9% |
Vitamin C 3mg | 3% |
Calcium 106mg | 8% |
Iron 1mg | 6% |
Potassium 203mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.