Pumpkin Cheesecake Ice Cream

My second encounter with the ice cream maker didn't go quite as smoothly as my first, but it wasn't too bad.

I am not having luck finding Ben & Jerry's Pumpkin Cheesecake Ice Cream, so I figured I'd make my own!



I couldn't find a recipe, so I combined one for cheesecake ice cream that I found on the Food Network along with the one for pumpkin ice cream that came with the machine.

I did use light cream and whole milk in place of the heavy cream and light cream, but the consistency was by far icier than when I made it last time. I actually had to let the container sit out for a good half hour before I could even scoop it out.

The taste, however, was freaken fantastic!!

Ingredients:

• 1 1/2 cups light cream
• 6 egg yolks
• 8oz cream cheese (low fat is okay, but avoid fat-free), softened
• 3/4 cup sugar
• 1/2 tsp vanilla extract
• 3/4 tsp pumpkin pie spice
• 1 1/2 cups heavy cream
• 1 1/2 cups canned solid pack pumpkin

1. Freeze bowl of machine for 24 hours.

2. Scald light cream in heavy saucepan. Whisk yolks, cream cheese, sugar, and vanilla in a medium bowl. Gradually whisk in the cream; add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl; refrigerate until well chilled.

3. Assemble ice cream maker according to manufacturer. Turn to the proper setting ("stir" for a KA Mixer attachment). Using a container with a spout, pour mixture into freeze bowl. Continue on "stir" for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream to serving dishes, or freeze in airtight container.