Ingredients
- 4 cups half and half
- 2 cups heavy whipping cream
- 2 vanilla beans
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar
- 7.5 oz canned pumpkin
- 1 tsp. nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Directions
Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By graphicscat_119...
Altamonte Sprin...
on December 26, 2011
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I served this for Christmas dinner. It was wonderful and creamy, and a big hit with everyone. If you like pumpkin pie you won't be disappointed.
By Dallas_Butterfield
The kitchen
on November 08, 2011
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This recipe is awesome. It tastes like I baked a pumpkin pie and blended the whole thing in with some vanilla ice cream. The base is Alton Brown's Serious Vanilla Ice cream which (debuts in Churn Baby Churn with out the preserves and the addition of a little brown sugar. The amount of sugar is necessary to inhibit large ice crystal formation which will cause a gritty mouth feel if allowed to form. I agree a little more pumpkin in the recipe. Also heating the pumpkin mixture with the cream really help to infuse the cream with all of the flavors. Let it sit in the fridge over night before churning.
By jord_malin_9149379
Oakland, CA
on June 29, 2011
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I made half the recipe, then doubled the pumpkin b/c I really love pumpkin. I also cut almost half of the white sugar. It was perfect in flavor. It has a bit of a grainy texture which I don't know if attributed to the pumpkin or some of the spices. Five stars with my changes...
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