Homemade pumpkin spice ice-cream

    1 hour 20 minutes

    For fibre and protective anti-oxidant vitamins along with a lovely fresh flavour and creamy texture, this ice-cream is hard to beat.

    2 people made this

    Serves: 12 

    • 1¼ cups (310 ml) light evaporated milk
    • 1 large egg
    • ½ cup (120g) packed brown sugar
    • ⅔ cup (175g) cooked, puréed pumpkin
    • 1 teaspoon vanilla essence
    • ½ teaspoon ground ginger
    • ½ teaspoon cinnamon
    • large pinch of ground nutmeg
    • pinch of salt

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Bring evaporated milk to the boil in a medium saucepan.
    2. Whisk egg and sugar in a large bowl. Gradually whisk in the boiling milk. Stir in pumpkin, vanilla essence, ginger, cinnamon, nutmeg and salt. Refrigerate until well chilled.
    3. Freeze in an ice-cream maker, following manufacturer's instructions. Soften slightly before serving.

    fresh ideas

    Dress up your ice cream with chopped apricots, chopped toasted walnuts or a dash of maple syrup.

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    Reviews in English (1)


    This was just fantastic!!!! I have made it twice and will definitely continue!!!  -  02 Apr 2015