Everyone loves a pumpkin-flavored cheesecake, but we decided to make a cool ice cream version. We’re quite pleased with the result.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + FREEZING • MAKES: ABOUT 1 QT.
2 cups heavy whipping cream
1 pkg. (8 oz.) cream cheese, cubed
3/4 cup packed brown sugar
5 large egg yolks
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup canned pumpkin
1 tsp. 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.
1/2 CUP: 430 cal., 34g fat (21g sat. fat), 212mg chol., 413mg sod., 27g carb. (24g sugars, 1g fiber), 6g pro.