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Pumpkin Cheesecake Ice Cream

  • 2 c. heavy whipping cream
  • 8 oz cream cheese, softened to room temperature
  • ¾ c. brown sugar
  • 5 egg yolks
  • 2 tsp. pumpkin pie spice
  • 1 c. pumpkin puree
  • 1 T. crystallized ginger
  1. In a medium sized saucepan, combine 1 ½ c. cream, cream cheese, ½ c. sugar and scald. Do NOT Boil. While the cream is heating, combine the egg yolks, and remaining ½ c. cream and ¼ c. brown sugar. Whisk together very well until the sugar has combined.
  2. When the cream mixture has scalded, temper half of the cream mixture slowly into the egg yolks, stirring continuously.
  3. Pour the egg cream mixture back into the saucepan and place on the stove over medium heat, stirring continuously until the mixture has thickened and the consistency as able to coat the back of a spoon.
  4. Strain the mixture into a bowl, discarding any solids. Add the pumpkin pie spice, pumpkin puree and crystalized ginger and whisk the entire mixture together to ensure even distribution of the pumpkin puree and spices.
  5. Refrigerate at least 2 hours, or until the mixture is cooled. Freeze in an ice cream maker according to the manufacturer’s instructions.