Directions:
- In a bowl, whisk the egg yolks with the sugar until pale yellow and thickened. Set aside. In a medium saucepan, over medium heat, bring the the cream and milk to simmer. Gradually whisk the milk mixture into the egg mixture. Return the entire mixture to the saucepan. Cook over low heat. Stir constantly, until thick enough to coat the back of a spoon (wooden). Do not let it boil. Strain into clean bowl. Allow to cool to room temperature Whisk in pumpkin until smooth. Stir in all of the seasonings. Cover and refrigerate until completely cold, several hours or overnight. Transfer the mixture to an ice cream maker. Freeze according to directions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.37 Kcal (1157 kJ) | ||
| Calories from fat | 160.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.87g | 27% | |
|---|---|---|---|
| Cholesterol | 165.55mg | 55% | |
| Sodium | 91.86mg | 4% | |
| Potassium | 269.48mg | 6% | |
| Total Carbs | 22.61g | 8% | |
| Sugars | 19.57g | 78% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 151.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 147.66 Kcal (618 kJ) | ||
| Calories from fat | 85.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 27% | |
|---|---|---|---|
| Cholesterol | 88.45mg | 55% | |
| Sodium | 49.08mg | 4% | |
| Potassium | 143.98mg | 6% | |
| Total Carbs | 12.08g | 8% | |
| Sugars | 10.46g | 78% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 3.9g | 15% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.4mg | 5% | |
| Calcium | 80.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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