Pumpkin Cheesecake Ice Cream Recipe - Whynter

Ingredients

• 8 oz cream cheese, softened (1 standard block)
• 1 cup pumpkin puree (canned or homemade)
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar (adds depth, optional)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (optional, strong)
• 1/4 tsp salt
• 2 egg yolks (optional, for extra richness — can omit for egg-free)
• 8 oz cream cheese, softened
• 1 ½ cups heavy cream
• 3/4 cup granulated sugar (or half white, half brown sugar for depth)
• 1 ½ tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• Pinch of salt