Pumpkin ice cream is our absolute favorite, especially when it’s homemade! Even though homemade ice cream is one of our favorite summertime treats, we adore it all year long. This pumpkin-flavored variety puts us in the best possible fall mood. This ice cream is the perfect addition to your Thanksgiving feast because it has a toasty spice flavor and the distinctive sweet (but not too sweet) pumpkin flavor. It’s the greatest ingredient for homemade ice cream since it naturally thickens the ice cream to give it a smooth, ideal texture for scooping.
When you want to branch out from the traditional pies during Thanksgiving, this ice cream is the ideal fall dessert to bring. Even better, add a dollop of it to your favorite Thanksgiving pies for a supremely indulgent treat. We adore this ice cream on its own thanks to the comforting flavors of ginger, nutmeg, and cinnamon. But you also can’t go wrong with garnishes like candied nuts, crushed gingersnaps, or a drizzle of caramel.
Tip: The longer you leave your ice cream to freeze and set, the better. We understand that you want to devour this pumpkin dessert as quickly as possible, but properly chilling it will guarantee that the ice cream is perfectly set and delectably creamy. A minimum of 2 to 3 hours is advised, however chilling it over night will only improve how well it sets.
Please share your experience with us in the comments section if you’ve tried this dish.
- 1 (15-oz.) can pumpkin puree
- 2 cup whole milk
- 2 cup heavy cream
- 1 cup packed brown sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- Freeze the bowl of your ice cream maker the day before you intend to churn. We advise making your ice cream base the night before as well because it needs time to chill.
- Mix pumpkin puree, milk, and cream in a medium saucepan over medium heat. Remove from fire and set aside the mixture as it starts to boil.
- Brown sugar and egg yolks should be whisked in a big bowl for 3 to 4 minutes, or until thick, pale ribbons form. One ladle at a time, add approximately half of the hot pumpkin mixture to the eggs while continuously whisking to fully rewarm the mixture. Reintroduce the mixture to the pot with the remaining pumpkin mixture.
- Return pan to low heat, and cook for 4 to 5 minutes, constantly swirling with a wooden spoon to prevent the mixture from coming to a simmer. Swipe your finger through the mixture to see whether it’s ready by coating the back of your wooden spoon with it. If you’re using a candy thermometer, your mixture will be ready when your finger leaves a clean line; this temperature will be around 170°.
- Add the vanilla and spices once the custard has thickened enough. Place the big dish with the strained liquid over an ice bath. Allow it come to room temperature before covering and chilling for at least three hours or overnight.
- Churn ice cream according to the manufacturer’s directions for around 15 minutes, scraping the sides occasionally, once your custard has cold and the ice cream maker bowl has frozen. Transfer the soft-serve consistency ice cream to a new container and freeze for 2 to 3 hours or even overnight, or until it has firm.
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