This recipe is made just like the Maple Ice Cream I published some weeks in the past wherein you temper your eggs. If you need extra data on the way to do that please check out the Maple Ice Cream Post.

Unlike the pumpkin milkshake we enjoyed I decided to feature a touch texture into the ice cream and some thing to make it seem extra like pumpkin pie. I used some crumbled up oatmeal cookies from Trader Joes. You can use any brand of oatmeal cookies you’d like or you could even make your very own using certainly one of my favorite oatmeal cookie recipes. You can also use a gingersnap cookie or maybe graham crackers.

Pumpkin Pie-Ice-Cream

 

Pumpkin Pie Ice Cream

Ingredients

  • 1 1/2 C heavy cream
  • 1 C half and half
  • 1/2 C packed brown sugar
  • 1/2 C granulated sugar
  • 1/8 tsp salt
  • 4 egg yolks
  • 1 C pumpkin pie filling
  • 1 tsp vanilla extract
  • 6 oatmeal cookies broken up

Instructions

  • Heat cream, half and half, sugars and salt in a pan until sugars are dissolved.
  • In another bowl mix the egg yolks.
  • Slowly add in 1 C of hot mixture to temper egg yolks. Stir while adding.
  • Put the egg mixture back into the bowl with the remaining hot mixture and stir.
  • Place bowl into a pan of water or a double boiler and stir until thickened and mixture coats a spoon.
  • Remove from heat and stir in pumpkin pie filling and vanilla.
  • Pour through a mesh strainer and refrigerate until cold.
  • Pour mixture into ice cream mixture and process until done.
  • Stir in broken up cookies and place in freezer to harden up.

See Full Recipe at yourhomebasedmom

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