Pumpkin Cheesecake Ice Cream

Total Time Prep: 30 min. + freezing
Yield about 1 quart
Test Kitchen Approved
Our pumpkin cheesecake ice cream recipe proves that cool treats are just as good on chilly days as scorching-hot ones.

Ingredients

  • 2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup packed brown sugar
  • 5 large 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

  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 maker 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.

Nutrition Facts

1/2 cup: 430 calories, 34g fat (21g saturated fat), 212mg cholesterol, 413mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 6g protein.

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 Recipes Test Kitchen
Recipe Creator

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