Pumpkin Ice Cream
This homemade pumpkin ice cream combines the creamy richness of traditional ice cream with the warm, comforting flavors of fall. Infused with the aromatic spices of cinnamon, nutmeg, and ginger, and enriched by the smooth texture of pumpkin puree, this dessert is perfect for cozy autumn nights. Made with simple ingredients, this ice cream is easy to prepare, and its deep flavors will satisfy any pumpkin lover's sweet tooth.
Equipment
- Ice Cream Maker (1, 1.5-quart capacity)
- Mixing bowls (2 large)
- Whisk (1, medium)
- Saucepan (1, medium)
- Spatula (1, silicone)
- Measuring cups and spoons (1 set)
Ingredients
- 1 cup 240ml Pumpkin puree
- 2 cups 480ml Heavy cream
- 1 cup 240ml Whole milk
- 3/4 cup 150g Granulated sugar
- 4 large Eggs optional, for custard-style
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/4 tsp Cloves optional
Instructions
Prepare the Pumpkin Mixture:
- In a large mixing bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Set aside.
Combine the Milk and Cream:
- In another bowl, mix the heavy cream, whole milk, sugar, and vanilla extract. Stir until the sugar is completely dissolved.
Cook the Custard (Optional):
- If you prefer a custard-style ice cream, whisk the eggs in a separate bowl. Slowly add a bit of the warm milk mixture to the eggs, stirring constantly to temper them. Once tempered, pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Cool the Mixture:
- Remove the custard (if using) from the heat and let it cool to room temperature. Then, transfer it to the refrigerator and chill for at least 2-3 hours, or preferably overnight. This will help the flavors meld together.
Churn the Ice Cream:
- Once the base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes until the ice cream reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 4 hours, or until it reaches a firm consistency.
Serve:
- Scoop the ice cream into bowls or cones and enjoy! Optionally, top with whipped cream, caramel drizzle, or toasted nuts for added flavor and texture.
Notes
- Vegan Option: To make this recipe dairy-free, substitute the heavy cream and milk with coconut milk or almond milk. You can also replace the eggs with a plant-based egg replacer (such as cornstarch or arrowroot powder).
- Customization: Feel free to adjust the spices to your preference. You can add more cinnamon, nutmeg, or ginger for a stronger spice flavor or mix in roasted nuts for a bit of crunch.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit out for a few minutes to soften before serving for easier scooping.