One of my favorite things about fall is using pumpkin in every way possible. I’m not sure how much Stephen likes pumpkin, but he’s slowly getting used to the idea of having it on a weekly basis. At least he tries everything I make with it… and goes back for seconds 🙂 Since we love to make homemade ice cream I thought this would be perfect for after dinner! It tastes like a frozen pumpkin pie- so delicious! It would be great with some gingersnap cookies crumbled on top or chopped toasted pecans. However you decide to serve it, I’m sure it will be a hit!
Pumpkin Ice Cream Recipe
Creamy, spiced, and smooth, this Pumpkin Ice Cream brings out the flavors of fall in frozen form. It’s the kind of dessert that makes you crave sweater weather.
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Servings: 6 - 8
Calories: 338kcal
Ingredients
- 1/4 cup sugar
- 1/2 cup brown sugar - packed
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 1/2 cups whole milk
- 5 large egg yolks
- 1/2 tsp pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine the milk, ½ cup of the heavy cream, and the sugars. Bring the mixture to a low simmer.
- While the mixture is heating, in a medium mixing bowl, whisk the egg yolks with the pumpkin pie spice, cinnamon, ground ginger, nutmeg, and salt. Slowly pour the hot milk mixture into the eggs, whisking while doing so.
- Return the mixture to the stovetop and continue heating until the temperature coats the back of a rubber spatula or reaches 160 degrees Fahrenheit (71 degrees Celsius) on a thermometer.
- Pour the mixture through a mesh sieve into a large mixing bowl. Add the vanilla, salt, remaining ½ cup of the heavy cream, and the pumpkin puree into the bowl. Whisk until smooth. Cover with plastic wrap and refrigerate for 1 hour.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes for the KitchenAid attachment). Transfer to an airtight, freezer-safe container and freeze for 3–4 hours before serving.
NOTES
STORE any leftover Pumpkin Spice Ice Cream in an airtight, freezer-safe container. Press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals. It will stay good in the freezer for up to 2 weeks. For the best texture, let it sit at room temperature for 5–10 minutes before scooping.
Nutrition
Calories: 338kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 205mg | Sodium: 145mg | Potassium: 258mg | Fiber: 1g | Sugar: 32g | Vitamin A: 7242IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 1mg
Adapted from Williams-Sonoma, Pumpkin Ice Cream
Hi Natalie! I’m featuring your ice cream as this week’s Food Porn Friday on my blog’s side bar. So craving this ice cream now. It sounds delightful!
That looks amazing!! I am loving you blog! It is so dang cute! New follower… would love for you to visit me and join my site as well! 🙂
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I love pumpkin ice cream! Homemade sounds so great!
What a great idea to turn pumkin puree into ice cream!
YUM YUM YUMMMMMMMM!