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Ingredients
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- 1 ¼ cup (300 ml) Heavy cream (35% fat content)
- 1 ¼ cup (300 ml) Full-fat milk
- 3 tablespoons (60 grams) clear runny honey
- ¼ cup (50 grams) white sugar
- ¼ cup + 2 tablespoons (75 grams) brown sugar
- 2 tablespoons (20 grams) cornstarch
- 1 cup (220 grams) Pumpkin puree (no pumpkin pie filling)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon orange essence (or zest of a small orange)
Instructions
- Freeze the ice cream maker bowl for at least 16 hours.
- Mix white sugar and cornstarch in a bowl and set aside.
- Heat heavy cream, milk, and honey in a saucepan until warm.
- Add sugar and cornstarch mixture to warm dairy, whisking continuously until slightly thickened.
- Cool mixture to room temperature, then stir in pumpkin puree, cinnamon, vanilla, and orange essence.
- Refrigerate pumpkin mixture for at least 6 hours.
- Churn the chilled mixture in an ice cream maker as per instructions.
- Transfer churned ice cream to a container and freeze for several hours before serving.
Notes
Ensure all ingredients are chilled for a smoother texture.
Adjust sweetness based on personal preference.
Store in an airtight container to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 70