Need a great pumpkin ice cream recipe for T-day
Pumpkin Ice Cream
2 cups half-and-half
1 cup whipping cream
1 cup sugar
1 vanilla bean, split and scraped
1/2 cup pumpkin pie filling
Combine first four ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to 170F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, and gently whisk pumpkin pie filling into mixture. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. Scoop the soft-serve mixture back into a lidded container and harden in the freezer at least 1 hour before serving. Makes about 1 quart.