Hands-On Time
25 Mins
Total Time
8 Hours 45 Mins
Yield
Serves 8

How to Make It

Step 1

Prepare the Ice Cream: Whisk together milk, sugar, eggs, and salt in a medium saucepan. Cook over medium heat, whisking constantly until mixture is steaming and sugar dissolves (mixture should feel smooth when rubbed between your fingers) about 5 minutes. Remove from heat; whisk in canned pumpkin, pumpkin pie spice, and vanilla. Pour mixture into a large freezer-safe bowl; cover and freeze 30 minutes.

Step 2

Meanwhile, beat cream with an electric mixer fitted with whisk attachment on high speed until stiff peaks form. Stir about one-third of whipped cream into pumpkin mixture until evenly combined, then, in two additions, fold in remaining whipped cream. Cover and freeze until firm 8 to 12 hours.

Step 3

Prepare the Compote: Place cranberries, sugar, water, and lemon juice in a small saucepan; bring to a boil over high. Cook, stirring often, until thick and syrupy, about 5 minutes. Remove pan from heat; stir in raspberries, vanilla, and salt. Serve compote with ice cream. *Total time includes freezing. 

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