Pumpkin Pie Ice Cream
Makes 1 quart
My whole family loves pumpkin pie. When I made this for them, they flipped. Put a scoop or two on top of my Pecan Pie Bars and transport yourself to holiday dessert bliss.
- 1½ cups milk
- 1 whole vanilla bean
- 2 egg yolks
- ¾ cup sugar
- 1 cup pumpkin puree
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1½ cups heavy whipping cream
Make-ahead tip: Make this recipe up to a week in advance. Just make sure no one eats it all before you get a chance to serve it.
Nutrition Analysis (per cup serving): 550 cal, 36 g fat, 210 mg chol, 370 mg sodium, 51 g carbs, 2 g fiber, 45 g sugar, 7 g protein. GF
Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, never lets her gluten allergy hold her back from enjoying the delicious things in life.
Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/pumpkin-pie-ice-cream/
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