Ingredients
• 2 cups heavy cream • 1 cup whole milk • ¾ cup granulated sugar • 6 egg yolks • 1 cup pumpkin puree • 2 tsp pumpkin pie spice • 1 tsp vanilla extract • ¼ tsp salt • ¼ cup brown sugar • 2 tbsp maple syrup
Instructions
- In saucepan, heat cream, milk, and ½ cup sugar until steaming
- In separate bowl, whisk egg yolks with remaining sugar
- Slowly pour hot cream into egg mixture, whisking constantly
- Return mixture to saucepan
- Cook over low heat until thick enough to coat spoon
- Strain mixture into bowl, cool to room temperature
- Stir in pumpkin puree, pumpkin pie spice, and vanilla
- Refrigerate 4 hours or overnight until completely cold
- Churn in ice cream maker according to manufacturer’s instructions
- Mix brown sugar and maple syrup
- Fold maple mixture into churned ice cream
- Freeze 2-4 hours until firm
- Let soften 10 minutes before serving
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 20 mins, Total Time: 5 hours, Servings: 6, Calories: 320, Net Carbs: 25g, Fats: 24g, Protein: 6g