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When we think of autumn, our minds often drift to the sight of pumpkins adorning porches, the scent of cinnamon wafting through kitchens, and the warmth of baked goods fresh from the oven. Pumpkins have long been a staple in autumn cuisine, celebrated not only for their vibrant color but also for their versatility in both savory and sweet dishes. They are the star ingredient in everything from soups to pies, and their ability to evoke comfort is unmatched.

Pumpkin Cheesecake Ice Cream

Discover the flavors of fall with Autumn Bliss Pumpkin Cheesecake Ice Cream, a delightful seasonal treat that brings together the rich taste of pumpkin and the creamy texture of cheesecake. This ice cream is made with wholesome ingredients like heavy cream, pumpkin puree, and spices, creating a nostalgic dessert perfect for cozy gatherings. Learn how to craft this indulgent ice cream at home and enjoy a delicious taste of autumn in every scoop. Perfect for any festive occasion!
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Ingredients
  

For the Ice Cream Base:

2 cups heavy cream

1 cup whole milk

1 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

For the Pumpkin Swirl:

1 cup pumpkin puree (canned or homemade)

1/2 cup cream cheese, softened

1/4 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 tablespoon maple syrup

For the Cheesecake Mix-ins:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

Instructions
 

Prepare the Pumpkin Cheesecake Swirl:

    - In a medium bowl, combine the pumpkin puree, cream cheese, brown sugar, vanilla extract, pumpkin pie spice, and maple syrup. Mix until smooth and well incorporated. Set aside.

      Make the Ice Cream Base:

        - In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the sugar dissolves and the mixture is well combined.

          Chill the Mixture:

            - Cover the ice cream base with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld.

              Churn the Ice Cream:

                - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

                  Incorporate the Cheesecake Swirl:

                    - As you transfer the churned ice cream into a freezer-safe container, drizzle in the pumpkin cheesecake mixture in swirls. Use a butter knife or a spatula to gently fold the mixtures together without fully combining them.

                      Add Graham Cracker Crust:

                        - In a small bowl, mix the graham cracker crumbs with melted butter. Sprinkle half of the graham cracker mixture over the ice cream layer, then layer again with more ice cream and top with the remaining graham crackers.

                          Freeze:

                            - Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours or until firm.

                              Serve:

                                - Once set, scoop the pumpkin cheesecake ice cream into bowls or cones. Enjoy a scoop topped with additional graham cracker crumbs if desired.

                                  Prep Time, Total Time, Servings: 30 mins | 8 hours (chilling & freezing) | 8 servings