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Pumpkin Ice Cream

Pumpkin Ice Cream
Servings: 4


  • 1 cup pureed cooked fresh pumpkin
  • 6 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon Ginger


  • Beat egg yolks until thick and creamy. In a double boiler, combine pumpkin puree, beaten egg yolks, sugar, salt and spices. Cook, stirring, until well blended and thickened. Cool. Lightly whip heavy cream and add to the cooled mixture. Churn-freeze.