Include in Print View:

Pumpkin Ice Cream

Pumpkin Ice Cream recipe image
This homemade Pumpkin Ice Cream is a nostalgic fall favorite that balances the earthy sweetness of pumpkin puree with warm spices like ginger, cinnamon, and nutmeg. Unlike heavy traditional custards, this recipe incorporates beaten egg whites to create a uniquely light and fluffy texture that melts beautifully on the tongue. The base is a rich mixture of evaporated milk and brown sugar, cooked gently to a thick custard before folding in the airy meringue. It&# 226;ÂÂs the perfect comforting dessert for autumn evenings, holiday gatherings, or simply when you crave a touch of seasonal warmth. Made without an ice cream maker, it freezes directly in the container for easy preparation.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 313.0
Dietary: Gluten-free, Vegetarian
Description
This homemade Pumpkin Ice Cream is a nostalgic fall favorite that balances the earthy sweetness of pumpkin puree with warm spices like ginger, cinnamon, and nutmeg. Unlike heavy traditional custards, this recipe incorporates beaten egg whites to create a uniquely light and fluffy texture that melts beautifully on the tongue. The base is a rich mixture of evaporated milk and brown sugar, cooked gently to a thick custard before folding in the airy meringue. It&# 226;ÂÂs the perfect comforting dessert for autumn evenings, holiday gatherings, or simply when you crave a touch of seasonal warmth. Made without an ice cream maker, it freezes directly in the container for easy preparation.
Ingredients
  • 5 1/3 ounce Evaporated milk
  • 2 Eggs; separated
  • 1/2 cup Light brown sugar
  • 1/4 teaspoon Ginger; powdered
  • 1/2 teaspoon Cinnamon; powdered
  • 1/4 teaspoon Nutmeg; powdered
  • 1 cup Pumpkin puree
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Cream of tartar
Directions
  1. 1
    Prepare the pumpkin puree: If using fresh pumpkin, select a medium eating pumpkin, halve it, scoop out seeds, and roast cut-side down at 350ðF (177ðC) for 1 hour until tender. Cool, scrape flesh, and puree until smooth. (Or use canned puree).
  2. 2
    Make the custard base: In the top of a double boiler, combine evaporated milk, egg yolks, light brown sugar, ginger, cinnamon, nutmeg, and salt.
  3. 3
    Whisk the mixture vigorously until smooth and fully combined.
  4. 4
    Place the double boiler over simmering water. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon.
  5. 5
    Remove from heat and immediately stir in the pumpkin puree until evenly distributed. Set aside to cool slightly.
  6. 6
    Whip the egg whites: In a clean, dry medium bowl, beat the egg whites, salt (if not already in base), and cream of tartar using an electric mixer until stiff, glossy peaks form.
  7. 7
    Gently fold the whipped egg whites into the pumpkin custard using a spatula, being careful not to deflate the mixture.
  8. 8
    Transfer the mixture into a freezer-safe container. Cover tightly with a lid or plastic wrap.
  9. 9
    Freeze for at least 3 hours, or until firm.
  10. 10
    Serve directly from the freezer. Best consumed within 1 week.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 313.0kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 6.0g30%
Cholesterol 33.3mg12%
Sodium 751.2mg32%
Total Carbohydrate 48.9g17%
Dietary Fiber 0.7g3%
Sugars 46.0g
Protein 10.8g22%

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

Keywords: pumpkin, ice cream, custard, fall dessert, spiced, cinnamon, ginger, nutmeg, homemade, eggs, evaporated milk, brown sugar, no machine, freezer, light texture, holiday, autumn, creamy, comfort food, dessert recipe
Read it online: https://www.chefs-mate.com/recipe/pumpkin-ice-cream/