Pumpkin Cheesecake Ice Cream

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You will need eggs, vanilla bean paste, pumpkin puree, pumpkin pie spice, sugar, heavy cream, cream cheese, and gingersnap cookies.

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In a large bowl, whisk together the 1 ½ cups of the heavy cream, sugar, pumpkin puree, pumpkin pie spice, and eggs.

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Pour into a large heavy saucepan over low heat. While constantly whisking, bring the mixture to a simmer. As soon as it begins to simmer, remove from the heat.

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Strain the custard base through a fine mesh sieve.

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Set custard base aside.

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In a separate large bowl using a hand mixer or in the large bowl of your stand mixer, beat cream cheese until soft and fluffy.

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It should look a little thicker than whipped cream but still be super creamy and light.

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In the bowl with the cream cheese, while beating, carefully & slowly pour in the cream mixture.

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Cover the bowl tightly with plastic wrap, having it touch the top of the mixture. Chill in the fridge for at least 4-5 hours or up to overnight.

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Once the mixture is chilled, add in the remaining 1 cup of heavy cream and vanilla bean paste.

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Using your freezer bowl ice cream maker, churn according to manufacturer instructions.

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Pour ⅓ of the churned ice cream into a freezer safe container, then sprinkle a layer of crushed cookies. Repeat this 3 times until all of the ice cream and cookies are layered in the container.

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Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen.

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Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen.

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Get the full recipe via the below link!

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