Pumpkin Ice Cream

So it is Serena’s birthday this week. I enjoy going out of my way to make her feel special and put some of her favorite things into her special day, and of f course that includes a few pumpkin themed items. Last year we made a Chocolate Pumpkin Cake. It was incredible and you can find the recipe at the link. This year I wanted to do something a little more special so we made homemade pumpkin ice cream. Hands down it was the best pumpkin ice cream anyone had ever had. Fresh, creamy, rich, flavorful, and according to everyone, the closest thing to scoop-able pumpkin pie.

I used a new ice cream attachment for our Kitchen Aid Stand Mixer. I took a couple recipes I found online for pumpkin ice cream and combined them to make a pumpkin ice cream recipe that had all the element we were looking for. Here is the resulting recipe.

Pumpkin Ice Cream
Serves 8
Rich, creamy homemade pumpkin ice cream - it's the closest thing you'll find to scoop able pumpkin pie.
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Prep Time
10 min
Cook Time
7 hr 20 min
Total Time
7 hr 30 min
Prep Time
10 min
Cook Time
7 hr 20 min
Total Time
7 hr 30 min
Ingredients
  1. 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
  2. 1 tsp vanilla extract
  3. 2 cups heavy cream
  4. 3/4 cup firmly packed brown sugar
  5. 5 egg yolks
  6. 1/2 tsp ground cinnamon
  7. 1/2 tsp ground ginger
  8. 1/2 tsp ground nutmeg
  9. 1/4 tsp. salt
  10. Pinch of ground cloves
  11. Pinch of allspice
Instructions
  1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for 1 hour or up to 6 hours.
  2. In a heavy 2-quart saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook over medium heat, stirring occasssionally, until bubbles form around the edges of the pan, about 4 minutes.
  3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, cloves, allspice and the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
  4. Remove the cream mixture from the heat. Gradually whisk about 1/2 of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4 to 6 minutes. Do not allow to boil.
  5. Place the bowl in a larger bowl partially filled with ice, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
  6. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Notes
  1. Makes about 1 quart. Be sure to follow the ice cream machine manufacturer's instructions.
The Pumpkin Batch http://www.thepumpkinbatch.com/

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