Pumpkin Ice Cream Recipe

Introduction

Pumpkin ice cream is a creamy, spiced treat perfect for autumn or any time you crave a taste of fall. This homemade recipe combines rich pumpkin puree with warming spices for a deliciously smooth dessert.

Ingredients

• 1 (15-oz.) can pumpkin puree
• 2 cups whole milk
• 2 cups heavy cream
• 6 large egg yolks
• 1 cup (213 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• An ice cream maker

Instructions

1. Step 1: The day before you plan to churn, freeze the bowl of your ice cream maker. Since your ice cream base will also need to chill, prepare it the night before as well.
2. Step 2: In a medium saucepan over medium heat, cook the pumpkin, stirring often, until it darkens and starts to stick to the bottom of the pot, about 10 to 15 minutes. Whisk in the milk and cream. Bring the mixture to a boil, then remove from heat.
3. Step 3: In a large bowl, whisk the egg yolks and brown sugar until pale and thick ribbons form, about 3 to 4 minutes. Gradually add about half of the hot pumpkin mixture to the egg mixture, one ladle at a time, whisking constantly to warm through. Return the mixture to the saucepan with the remaining pumpkin mixture.
4. Step 4: Cook over low heat, stirring frequently with a wooden spoon and making sure it does not simmer, until thickened, about 4 to 5 minutes. To check, coat the back of a spoon with the mixture and swipe your finger through; if it leaves a clean line, it’s ready. A candy thermometer should read 170°F.
5. Step 5: Stir in the cinnamon, vanilla, ginger, nutmeg, and salt. Strain the mixture into a large bowl, then place the bowl over an ice bath. Let cool to room temperature, then cover and refrigerate for at least 3 hours or up to overnight.
6. Step 6: Churn the ice cream in your ice cream maker, scraping the sides occasionally, until it reaches a soft-serve consistency, about 50 minutes.
7. Step 7: Transfer the ice cream to a large freezer-safe container and freeze until hardened, at least 2 hours or up to overnight.

Tips & Variations

• Use fresh pumpkin puree if available for a more vibrant flavor.
• Add a handful of chopped toasted pecans or chocolate chips in the last few minutes of churning for extra texture.
• For a dairy-free alternative, substitute coconut milk and coconut cream for the milk and cream.
• Adjust the spices to suit your preference; a pinch of cloves or allspice can add a nice touch.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easy scooping. Avoid refreezing melted ice cream to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin ice cream without an ice cream maker?

Yes, you can make a no-churn version by whipping heavy cream to stiff peaks and folding it into the cooled pumpkin custard base, then freeze it in a container, stirring every 30 minutes until firm to maintain creaminess.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree since pumpkin pie filling contains added spices and sweeteners that may alter the flavor and texture of your ice cream.

Pumpkin Ice Cream Recipe

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★★★★★

4.7 from 88 reviews

• Author: Mariam
• Total Time: Overnight (including chilling and freezing time)
• Yield: 8 servings 1x

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Description

This homemade Pumpkin Ice Cream is a rich and creamy dessert that captures the warm flavors of fall spices and pumpkin puree. Made with a custard base featuring whole milk, heavy cream, and egg yolks, it is infused with cinnamon, ginger, nutmeg, and vanilla, producing a smooth and indulgent ice cream perfect for autumn gatherings or year-round enjoyment.

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Ingredients

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Ice Cream Base

• 1 (15-oz.) can pumpkin puree
• 2 cups whole milk
• 2 cups heavy cream
• 6 large egg yolks
• 1 cup (213 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Equipment

• An ice cream maker (with bowl frozen in advance)

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Instructions

1. Prepare Ice Cream Maker and Base: The day before churning, freeze the bowl of the ice cream maker completely. Prepare the ice cream base as it will also need cooling overnight.
2. Cook Pumpkin: In a medium saucepan over medium heat, cook the pumpkin puree, stirring frequently, until it darkens in color and begins to stick lightly to the pot bottom, about 10 to 15 minutes. This step intensifies flavor.
3. Add Milk and Cream: Whisk in the whole milk and heavy cream into the cooked pumpkin. Bring the mixture to a boil, then remove from heat immediately to prevent scorching.
4. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and brown sugar until light and thick, forming ribbons when the whisk is lifted, about 3 to 4 minutes. A handheld mixer can also be used.
5. Temper Egg Yolks: Gradually add about half of the hot pumpkin mixture to the egg yolks, whisking constantly, to warm the eggs gently and prevent scrambling.
6. Combine and Cook Custard: Return the egg yolk mixture to the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring frequently with a wooden spoon, ensuring the mixture does not simmer. Continue for 4 to 5 minutes until the custard thickens to coat the back of a spoon and reaches 170°F on a candy thermometer.
7. Season and Cool: Stir in ground cinnamon, vanilla extract, ginger, nutmeg, and kosher salt. Strain the custard through a fine-mesh sieve into a large bowl, then place the bowl in an ice bath to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight to chill thoroughly.
8. Churn Ice Cream: Pour the chilled custard into the frozen ice cream maker bowl and churn according to the manufacturer’s instructions, scraping down the sides occasionally. Churn until it reaches a soft-serve consistency, approximately 50 minutes.
9. Freeze to Harden: Transfer the churned ice cream into a large freezer-safe container. Freeze for at least 2 hours or up to overnight until firm and scoopable.

Notes

• Freezing the ice cream maker bowl ahead of time is crucial for proper churning.
• Cooking the pumpkin until it darkens enhances its flavor, resulting in a richer ice cream.
• Tempering the eggs prevents curdling and yields a smooth custard base.
• Use a candy thermometer to ensure the custard reaches the correct temperature for thickening and safety.
• For best texture, let the custard chill completely before churning.
• You can adjust spices to your preference for a milder or spicier flavor.
• If a dairy-free version is desired, substitute coconut milk and cream but expect a different texture.

• Prep Time: 20 minutes (plus overnight chilling)
• Cook Time: 25 minutes
• Category: Dessert
• Method: Churning
• Cuisine: American

Keywords: pumpkin ice cream, homemade ice cream, fall dessert, autumn recipe, custard ice cream, pumpkin puree, spiced ice cream