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Pumpkin Oreo Ice Cream

Servings 1 quart

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup firmly packed brown sugar
  • 5 egg yolks
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. salt
  • 8 oz. pumpkin puree
  • 1 tsp. vanilla extract
  • 10-15 Oreos crushed

Instructions

  1. In a small bowl, whisk together your brown sugar, egg yolks, spices and salt. Set aside.

  2. In a medium sized sauce pan, whisk together your whole milk and heavy cream until steaming. Once you have a light steaming going on, slowly start to temper your egg mixture.

  3. To temper your eggs, slowly incorporate the heated mixture 1/4 of a cup at a time whisking constantly. This keeps the eggs from 'scrambling' as it slowly brings the eggs to the same temperature.

  4. Once combined, pour the mixture back into the sauce pan and heat over medium heat stirring regularly. Heat the mixture until it is thick enough to coat the back of a wooden spoon, leaving a clear line after you run your finger through it - about 10-15 minutes.

  5. Pour the mixture through a mesh strainer into a medium bowl. Whisk in the pumpkin puree and vanilla until smooth and well-combined. Cover with plastic wrap and chill for 3-5 hours.

  6. Remove from the fridge and freeze according to manufacturer instructions. About 1-2 minutes before it's finished, pour in your crushed Oreos and allow to churn until well-combined.

  7. Pour into your freezer-safe container and freeze for 1-2 hours. Scoop it out and enjoy!