Pumpkin Ice Cream With Cranberry-Raspberry Compote

8
Servings
25m
Prep Time
8.75h
Cook Time
9h 10m
Ready In


"This is a semifreddo-style frozen custard that provides all the satisfaction of your favorite slow-churned ice-cream without the need for a bulky and expensive ice cream machine. The 8 hours of "cook" time is actually freezer time."

Original recipe yields 8 servings
OK
  • FOR THE ICE CREAM
  • FOR THE COMPOTE

Nutritional

  • Serving Size: 1 (214.2 g)
  • Calories 354.9
  • Total Fat - 19.7 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 118.8 mg
  • Sodium - 124.8 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 36.1 g
  • Protein - 4.7 g
  • Calcium - 103.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.1 mg

PREPARE THE ICE CREAM


Step 1

Whisk together milk, sugar, eggs, and salt in a medium saucepan. Cook over medium heat, whisking constantly until mixture is steaming and sugar dissolves (mixture should feel smooth when rubbed between your fingers) about 5 minutes. Remove from heat; whisk in canned pumpkin, pumpkin pie spice, and vanilla. Pour mixture into a large freezer-safe bowl; cover and freeze 45 minutes.

Step 2

Meanwhile, beat cream with an electric mixer fitted with whisk attachment on high speed until stiff peaks form. Stir about one-third of whipped cream into pumpkin mixture until evenly combined, then, in two additions, fold in remaining whipped cream. Cover and freeze until firm 8 to 12 hours.

PREPARE THE COMPOTE


Step 3

Place cranberries, sugar, water, and lemon juice in a small saucepan; bring to a boil over high. Cook, stirring often, until thick and syrupy, about 5 minutes. Remove pan from heat; stir in raspberries, vanilla, and salt.

Step 4

Serve compote with ice cream.

Tips & Variations


No special items needed.

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