Pumpkin Spice Frozen Custard. Add spices and whisk to combine. When custard coats the back of a wooden spoon and leaves a stream when your finger is run through, it is ready. Once frozen, it's hard not to enjoy right away, but it's best when chilled in a deep freeze for another four hours.

You could use a graham cracker or a pastry crust but this Walnut Crust is a favorite of mine for cheesecakes and as a base for other fruit or custard based tarts. Copycat Cracker Barrel Pumpkin Custard and Ginger Snaps. Like pumpkin pie in a glass! You can have Pumpkin Spice Frozen Custard using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Spice Frozen Custard

It's 2 cup of heavy cream.
Prepare 1 cup of whole milk.
It's 2/3 cup of sugar.
You need 5 large of egg yolks.
Prepare pinch of salt.
It's 2 tsp of vanilla extract.
You need 1 1/4 tsp of pumpkin spice.
You need of orange food coloring.

A yummy fall dessert made with frozen yogurt, pumpkin, and warm fall spices. Thick, velvety and full of real pumpkin from the American Midwest heartland, we handcraft our Pumpkin Spice Shake with Fresh Frozen Custard so every sip is a perfect tribute to the fall. And it's only here for a limited time. This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving!

Pumpkin Spice Frozen Custard step by step

Mix cream, milk, and sugar..
Beat egg yolks..
Temper egg yolks with the hot mixture..
Combine tempered egg yolks with the rest of the mixture..
Heat until mixture reaches 170°..
Add pumpkin spice, vanilla, salt, and food coloring..
25 minutes in the Cuisinart..

You could also add nutmeg or pumpkin spice, based on what you like most. You can also STORE the custard I was wondering if the mixture can be frozen. I may more than I needed and I would haTe to waste it. Pour hot custard into the desired dish. My mom used to pour hers into a shallow dish so that it could be cut into squares like an actual block of ice.