Best 2 Pumpkin Eggnog Ice Cream Recipes

Pumpkin eggnog ice cream is a delicious and festive holiday treat that is perfect for any occasion. Made with a combination of creamy eggnog, rich pumpkin puree, and warm spices, this ice cream is sure to be a hit with everyone who tries it. Whether you are looking for a simple dessert to serve at your next holiday party or a special treat to enjoy on a cold winter night, pumpkin eggnog ice cream is the perfect choice.

Here are our top 2 tried and tested recipes!

PUMPKIN EGGNOG ICE CREAM RECIPE - (4.1/5)

Pumpkin Eggnog Ice Cream Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 5

Ingredients

16 oz. Eggnog
1 cup heavy cream
One 14-ounce can sweetened condensed milk
1/2 can Spided Pumpkin
1/4 tsp. freshly ground nutmeg

Steps:

Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.

EGGNOG PUMPKIN ICE CREAM PIE

Eggnog Pumpkin Ice Cream Pie image

Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.

Provided by Lvs2Cook

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter, melted
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
1 cup pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or 1 tablespoon brandy
1 cup heavy cream (whipping)
whipped cream (for decoration)

Steps:

Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
Decorate with additional whipped cream if desired.

Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8

Tips:

Use fresh pumpkin purée. Fresh pumpkin purée has a much better flavor than canned pumpkin purée. To make your own pumpkin purée, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
Don't overcook the custard. The custard should be cooked until it is thick and creamy, but not so thick that it is curdled. To check if the custard is done, insert a toothpick into the center. If it comes out clean, the custard is done.
Let the ice cream base cool completely before churning. This will help to prevent the ice cream from becoming icy.
Churn the ice cream according to the manufacturer's instructions. Most ice cream makers will take about 20-30 minutes to churn the ice cream.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving. This will allow the ice cream to firm up.

Conclusion:

Pumpkin eggnog ice cream is a delicious and festive holiday treat. It is easy to make and can be enjoyed by people of all ages. If you are looking for a unique and flavorful ice cream recipe, this pumpkin eggnog ice cream is definitely worth a try.

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