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Buttermilk-Pumpkin Pie Ice Cream

Photo: Peter Frank Edwards; Styling: Ginny Branch


Hands-on time 20 mins
Total time 3 hrs, 50 mins

Serves 12 (serving size: 3/4 cup)

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

Nutrition Information

  • calories 214
  • fat 8.6 g
  • satfat 4 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 29 g
  • fiber 0.0 g
  • cholesterol 117 mg
  • iron 1 mg
  • sodium 126 mg
  • calcium 115 mg

How to Make It

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

  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.

  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.