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Halloween Recipes

Buttermilk-Pumpkin Pie Ice Cream

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Sandwich the ice cream between thin chocolate wafers for an easy ice-cream sandwich.


  • 1 cup sugar, divided
  • 6 large egg yolks
  • 1 1/2 cups half-and-half
  • 1 cup evaporated fat-free milk
  • 1 cup low-fat buttermilk
  • 12 ounces leftover pumpkin pie (about [1/2] 9-inch pie), chilled and cut into small slices


Step 1

Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until mixture is pale.

Step 2

Combine half-and-half, evaporated milk, and remaining 1/2 cup sugar in a medium saucepan; bring to a gentle boil over medium heat, stirring occasionally, until sugar is dissolved.
Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk; return milk-egg mixture to pan.
Cook over medium-low heat 6 minutes or until mixture thickens and coats a rubber spatula, stirring constantly with spatula.
Strain through a sieve into a large bowl set over a larger ice-filled bowl. Let stand until cool, stirring occasionally. Add buttermilk, stirring with a whisk.
Pour into an airtight container; cover and chill 30 minutes.

Step 3

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Add pie just before removing ice cream and while machine is still churning.
Remove ice cream to an airtight container; freeze 3 hours or until firm.

Nutritional Information

  • Calories 214
  • Fat 8.6g
  • Satfat 4g
  • Monofat 3.1g
  • Polyfat 1g
  • Protein 6g
  • Carbohydrate 29g
  • Fiber 0.0g
  • Cholesterol 117mg
  • Iron 1mg
  • Sodium 126mg
  • Calcium 115mg
Buttermilk-Pumpkin Pie Ice Cream 2024 | Halloween Recipes

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