Pumpkin Ice Cream Recipe

If you're a fan of pumpkin spice and love creamy homemade ice cream, then this Pumpkin Ice Cream Recipe is a must-try! I made this delightful dessert, and it turned out to be a rich, velvety treat with the perfect balance of pumpkin flavor and warm fall spices.

Whether you're enjoying it during autumn or craving something unique in summer, this homemade pumpkin ice cream will satisfy your sweet tooth.

What is Pumpkin Ice Cream?

This recipe is for homemade pumpkin ice cream, a creamy and flavorful frozen dessert made with pumpkin puree, warm fall spices (like cinnamon and nutmeg), heavy cream, and egg yolks. It's a rich, velvety ice cream perfect for autumn or any time you're craving a pumpkin-flavored treat.

By following this recipe, you'll create a smooth, homemade ice cream with a balanced blend of sweetness and spice. You can make it using an ice cream maker or a no-churn method if you don't have one. Plus, it's easy to store and can be enjoyed with toppings like caramel, nuts, or gingersnap cookies!

Ingredients

• 1 cup pumpkin puree (homemade or canned)

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• Pinch of salt

• 4 large egg yolks

Kitchen Equipment Needed

• Medium saucepan

• Whisk

• Mixing bowls

• Ice cream maker

• Measuring cups and spoons

• Spatula

• Airtight container

• Freezer-safe bowl

How to Make Pumpkin Ice Cream?

Step 1: Heat the Base

1. In a medium saucepan, combine the heavy cream, whole milk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, nutmeg, and salt.

2. Heat over medium heat, stirring frequently, until the mixture is warm but not boiling.

Step 2: Temper the Eggs

1. In a separate bowl, whisk the egg yolks.

2. Slowly pour about 1/2 cup of the warm cream mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.

3. Gradually add the yolk mixture back into the saucepan, stirring continuously.

4. Cook on low heat for 5 minutes or until the mixture thickens and coats the back of a spoon. Do not let it boil.

Step 3: Add Pumpkin and Chill

1. Remove from heat and whisk in the pumpkin puree and vanilla extract.

2. Pour the mixture through a fine-mesh strainer to remove any cooked egg bits.

3. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

4. Refrigerate for 4-6 hours or until completely chilled.

Step 4: Churn the Ice Cream

1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

2. Transfer to a freezer-safe container and freeze for 2-4 hours until firm.

Step 5: Serve and Enjoy!

1. Scoop into bowls or cones and enjoy your homemade pumpkin ice cream.

How to Store Leftover?

• Store in an airtight container in the freezer for up to 2 weeks.

• To prevent ice crystals, place a layer of plastic wrap directly on the surface before sealing the container.

• Let it sit at room temperature for 5 minutes before scooping for the best texture.

FAQs

Can I make this ice cream without an ice cream maker?

Yes! After mixing the base, pour it into a freezer-safe container, freeze for 30 minutes, and stir. Repeat every 30 minutes until creamy (about 3-4 hours).

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roast and puree fresh pumpkin for a richer, more natural flavor.

What can I serve with pumpkin ice cream?

It pairs well with gingersnap cookies, caramel drizzle, pecans, or whipped cream.

Conclusion

This homemade pumpkin ice cream is a creamy, spiced delight perfect for any occasion. I loved making it and enjoyed every scoop! Try it and let me know how it turns out for you. Happy ice cream making!