Pumpkin Ice Cream Recipe

Introduction

This homemade pumpkin ice cream is a creamy, spiced treat that’s perfect for fall and beyond. With warm notes of cinnamon, ginger, and nutmeg, it captures the essence of autumn in every bite. Easy to make with simple ingredients and an ice cream maker, it’s a delightful dessert to enjoy any time.

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 the ice cream base needs to chill as well, prepare it the night before.
2. Step 2: In a medium saucepan over medium heat, cook the pumpkin, stirring often, until it darkens and begins to stick to the bottom, about 10 to 15 minutes. Whisk in the milk and cream, then bring the mixture to a boil. 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 whisk about half of the hot pumpkin mixture into the egg mixture, one ladle at a time, to temper the eggs. Then return the combined mixture to the saucepan with the remaining pumpkin mixture.
4. Step 4: Cook over low heat, stirring frequently with a wooden spoon and avoiding simmering, until the mixture thickens, about 4 to 5 minutes. To test, coat the back of a spoon and run your finger through it; if it leaves a clear 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 set over an ice bath. Let it cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.
6. Step 6: Churn the chilled mixture in your ice cream maker, scraping down 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 firm, at least 2 hours or up to overnight.

Tips & Variations

• For a richer flavor, use full-fat canned pumpkin instead of pure pumpkin puree.
• Add a handful of toasted pecans or chocolate chips during the last few minutes of churning for extra texture.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
• Adjust the spices to your taste by adding more cinnamon or trying a pinch of cloves for extra warmth.

Storage

Store the pumpkin ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the pumpkin thoroughly before using. Canned pumpkin puree is convenient and provides consistent texture and flavor.

Is it necessary to temper the eggs?

Yes, tempering the eggs by gradually adding hot mixture prevents them from curdling and ensures a smooth, creamy custard base for your ice cream.

Pumpkin Ice Cream Recipe

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★★★★★

4.8 from 76 reviews

This creamy and warmly spiced Pumpkin Ice Cream combines rich pumpkin puree with traditional autumn spices like cinnamon, ginger, and nutmeg, all folded into a custardy base and churned to perfection. It’s a delightful seasonal dessert that captures the essence of fall with a smooth, velvety texture and comforting flavors, perfect for cool evenings or festive gatherings.

• Author: Maya
• Prep Time: 20 minutes (plus chilling overnight)
• Cook Time: 20 minutes
• Total Time: Approximately 5 hours including chilling and freezing
• Yield: About 1.5 quarts (6 servings) 1x
• Category: Dessert
• Method: Churning (Ice Cream Maker)
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 a freezing bowl

Instructions

1. Prepare Ice Cream Maker: The day before churning, place the ice cream maker’s bowl in the freezer to ensure it is fully frozen. This step is essential since the ice cream base also requires chilling and benefits from being made ahead of time.
2. Cook Pumpkin Mixture: In a medium saucepan set over medium heat, cook the pumpkin puree while stirring frequently. Continue until the pumpkin darkens in color and begins to stick slightly to the pot’s bottom, about 10 to 15 minutes. Then whisk in the whole milk and heavy cream, bringing the mixture to a boil before removing the pan from the heat.
3. Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and packed light brown sugar vigorously for 3 to 4 minutes until the mixture is pale and forms thick ribbons when lifted. Gradually add about half of the hot pumpkin mixture into the egg yolks, whisking constantly to temper the eggs and avoid scrambling.
4. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring frequently with a wooden spoon, ensuring the mixture does not simmer. Continue until the custard thickens enough to coat the back of the spoon and forms a clean line when a finger is swiped across, about 4 to 5 minutes; the temperature should reach 170°F (77°C).
5. Flavor and Chill: Stir in the ground cinnamon, vanilla extract, ground ginger, ground nutmeg, and kosher salt for seasoning. Strain the custard through a fine-mesh sieve into a large bowl to remove any lumps. Place the bowl over an ice bath and allow the mixture to cool down to room temperature. Cover and refrigerate for at least 3 hours or overnight for best results.
6. Churn Ice Cream: Transfer the chilled pumpkin custard to the frozen ice cream maker bowl. Churn the mixture, scraping the sides occasionally, until it reaches a soft-serve consistency, which should take about 50 minutes depending on the machine.
7. Freeze Until Firm: Move the churned ice cream into a large, freezer-safe container. Freeze for at least 2 hours or up to overnight until the ice cream is firm and scoopable.

Notes

• For a smoother texture, do not skip straining the custard before chilling.
• Freezing the ice cream maker bowl ahead of time is crucial for proper churning.
• You can adjust the spices according to your taste preferences.
• Using fresh spices will enhance the flavor of the ice cream.
• Store leftovers covered tightly in the freezer to prevent ice crystals.

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