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Low-Carb Pumpkin Spiced Ice Cream

A great low-carb treat for the fall "Pumpkin Spice" season. I am a diabetes specialist so I love to have a good low carb ice-cream recipe to share with my patients. Quality stevia is my go-to non-caloric sweetener. It's much easier to find than a quality monk fruit product. I find the liquid stevia much less bitter than the powdered forms.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 3 each Egg Yolks
  • 1 pint (473 ml) Organic Heavy Whipping Cream
  • 2 TBS Pumpkin Pie Spice
  • 1 quart (946 ml) Organic Half & Half I used the lactose free kind.
  • 1 cup Pumpkin Puree Homemade is best, but canned will work!
  • 1-1.5 tsp Liquid Stevia
  • Dash Maple Syrup Optional- leave out for low carb.
  • Sprinkle Pumpkin Seeds Optional for topping.

Method
 

  1. In a sauce pan, whisk egg yolks with 1 cup cream. Dissolve pumpkin pie spice and heat until a slow simmer. Can simmer for a few minutes to cook the egg yolks a bit. Remove from heat, let cool in the fridge for about 15-30 min. Then mix the rest of the ingredients into a large bowl. Pour the batter into an ice cream maker and process according to the machine’s instructions. When the ice cream is done, serve immediately for soft serve or spoon into a shallow container, lay plastic wrap directly onto ice cream (to avoid freezer burn), and freeze until firm. Depending on the size of your ice cream machine, you may have to process this amount in two batches.

Notes

I used the Kitchen Aid Stand mixer ice cream maker attachment.
If you don't mind the raw egg yolks, you could process without the first step. You may need to blend in a high speed blender to get pumpkin pie spice dispersed well.
This recipe could be done with all cream instead of half and half if you want it really rich.