Pumpkin and Pecan Ice Cream Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodVegetarian
Main IngredientInterest Group,

Ingredients

 Egg yolks8
 Caster sugar6 Ounce (3/4 Cup / 185 Grams)
 Cooked mashed pumpkin1 1⁄2 Cup (24 tbs)
 Light cream1 1⁄2 Cup (24 tbs), whipped
 Vanilla essence3 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Chopped pecan nuts1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3026 Calories from Fat 1961

% Daily Value*

Total Fat 226 g348.2%

Saturated Fat 88.9 g444.4%

Trans Fat 0 g

Cholesterol 1880.3 mg626.8%

Sodium 184 mg7.7%

Total Carbohydrates 220 g73.2%

Dietary Fiber 15 g60%

Sugars 180.8 g

Protein 39 g78.8%

Vitamin A 366.2% Vitamin C 32.2%

Calcium 57.6% Iron 45.4%

*Based on a 2000 Calorie diet

Directions

1. Beat egg yolks with sugar until thick, pale and creamy. Fold in mashed pumpkin, whipped cream, vanilla essence, cinnamon and nutmeg.
2. Pour mixture into a loaf tin, cover with foil and freeze until partially set.
3. Remove from freezer, break up any ice with a fork, beat mixture with electric mixer until ice crystals are broken up. Return to freezer until partially set and repeat.
4. Fold pecan nuts into ice-cream; pour back into loaf tin, cover with foil and freeze until set.
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