Pumpkin-Cream Cheese Ice Cream Recipe

Pumpkin-Cream Cheese Ice Cream Recipe
Pumpkin-Cream Cheese Ice Cream Recipe photo by Taste of Home
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Pumpkin-Cream Cheese Ice Cream Recipe

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Everyone loves a pumpkin-flavored cheesecake, so we decided to make a cool and creamy ice-cream version. We're thrilled with the result. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup packed brown sugar
  • 5 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract

Directions

In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
Originally published as Pumpkin-Cream Cheese Ice Cream in Ultimate Halloween 2014 2014, p98

  • 2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup packed brown sugar
  • 5 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  1. In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
Originally published as Pumpkin-Cream Cheese Ice Cream in Ultimate Halloween 2014 2014, p98

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