Dessert for 10

Pumpkin Ice Cream

Name: Pumpkin Ice Cream
Total time: 250 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup heavy cream; 1 3/4 cup whole milk; 2 tsp unsulfured molasses; 6 large egg yolks; 1 cup granulated sugar; 1/8 tsp salt; 1/2 tbsp vanilla extract; 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger

$2.40for 4250 minServes 10

Pumpkin, spices, and molasses enrich a cooked egg custard that chills, freezes, and becomes creamy homemade ice cream.

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Milk, 15 oz$0.04/oz typical	15 oz	$0.59Typical price
	Eggs, 6$0.30 each typical	6	$1.80Typical price
	Canned pumpkin, 8.5 oz$0.14/oz typical	8.5 oz	$1.19Typical price
Total for the servings shown		$6.00

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarSugar and brown sugarCornstarch, vanilla, yeast, cocoaDried herbs, spices and seasoning blends

Not included in the cost.

250 minstart to table
Involveddifficulty
10servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Desserts Fall Summer

Typical price

$0.60 per serving$2.40 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup heavy cream
1 3/4 cup whole milk
2 tsp unsulfured molasses
6 large egg yolks
1 cup granulated sugar
1/8 tsp salt
1/2 tbsp vanilla extract
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger

Steps

Warm the heavy cream, milk, molasses, pumpkin, cinnamon, nutmeg, and ginger in a medium saucepan over medium heat until steaming.
Whisk the egg yolks, sugar, and salt in a bowl, then slowly whisk in the warm milk mixture.
Return the custard to the saucepan and cook over medium-low heat for 8 to 10 minutes, stirring, until it reaches 175 F and coats a spoon.
Stir in the vanilla, pour the custard into a shallow metal pan, and chill for 30 minutes.
Freeze the custard for 3 hours, stirring every 30 minutes during the first 2 hours, until firm.

Main ingredient on sale this week? See what to make with eggs on sale.