Pumpkin Pecan Ice Cream Recipe

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Pumpkin Pecan Ice Cream
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Ingredients:

Directions:

  1. Have all ingredients chilled.
  2. In large bowl whisk together the cream, half and half, sugar, eggs, vanilla, canned pumpkin and spice.
  3. Mix well.
  4. Process as instructed in your electric ice cream maker, adding the pecans when mixture starts to thicken.
  5. Deep freeze. Yield: 4 cups or less
  6. If you feel uncomfortable using the raw eggs, temper into heated cream and half and half and then chill well and add with remainder of ingredients and chill well and contine with recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 670.91 Kcal (2809 kJ)
Calories from fat 483.35 Kcal
% Daily Value*
Total Fat 53.71g 83%
Cholesterol 186.43mg 62%
Sodium 85.5mg 4%
Potassium 408.71mg 9%
Total Carbs 44.07g 15%
Sugars 32.56g 130%
Dietary Fiber 4.5g 18%
Protein 9.47g 19%
Vitamin C 4mg 7%
Vitamin A 0.6mg 20%
Iron 2mg 11%
Calcium 152.6mg 15%
Amount Per 100 g
Calories 252.59 Kcal (1058 kJ)
Calories from fat 181.98 Kcal
% Daily Value*
Total Fat 20.22g 83%
Cholesterol 70.19mg 62%
Sodium 32.19mg 4%
Potassium 153.88mg 9%
Total Carbs 16.59g 15%
Sugars 12.26g 130%
Dietary Fiber 1.69g 18%
Protein 3.57g 19%
Vitamin C 1.5mg 7%
Vitamin A 0.2mg 20%
Iron 0.7mg 11%
Calcium 57.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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