Brown Eyed Baker · by Michelle Lettrich
Pumpkin Ice Cream
NUTRITION · PER SERVING590M COOK
CAL 97%·PRO 66%
CARBS 183G38% OF CAL
6G FIBER7G OTHER169G TOTAL SUGAR
FAT 123G57% OF CAL
64G SAT59G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, spiced pumpkin ice cream with warm notes of cinnamon, ginger, and nutmeg. Creamy and naturally sweet, perfect for fall desserts.
dessertamerican🌡️ thermometer🥄 saucepangluten freevegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1½ cups whole milk
- 1 cup heavy cream
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 teaspoon freshly-grated ginger
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 5 large egg yolks
- ¼ cup dark brown sugar
- ½ teaspoon vanilla extract
- 2 teaspoons Grand Marnier (rum or brandy (optional))
- ¾ cup canned pumpkin
At a glance
PER SERVING · TIME 590M
CAL 97%·PRO 66%
CARBS 183G38% OF CAL
6G FIBER7G OTHER169G TOTAL SUGAR
FAT 123G57% OF CAL
64G SAT59G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1153mg
- Total sugar
- 169g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 957mg
- Calcium
- 516mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.