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5 from 3 votes

Pumpkin Ice Cream

Ice cream isn't just for the summertime! Homemade Pumpkin Ice Cream is a deliciously creamy cold treat that is just as yummy on Autumn nights. With real pumpkin puree and warm pumpkin spices, this recipe is super easy to make and is FULL of pumpkin flavor. 
Prep Time15 minutes
Additional Time4 hours
Total Time4 hours 15 minutes
Course: Ice Cream
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Calories: 199kcal
Author: Amy Nash

Ingredients

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ½ cup granulated sugar divided
  • ¼ cup brown sugar
  • 4 egg yolks
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Combine cream, milk, ¼ cup of the granulated sugar, and brown sugar in a medium saucepan over medium heat. Heat just until bubbles start to form around the edges of the pan.
  • Meanwhile, combine the remaining ¼ cup of granulated sugar, egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, allspice, and salt in a medium bowl and whisk well.
  • When the milk/cream mixture is hot, pour ½ cup into the egg mixture, whisking well to temper the egg yolks so they don't scramble. Add another half cup of the hot liquid and whisk again. Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture and heat until the custard base reaches 160 to 170 degrees F. Remove from the heat and stir in the vanilla.
  • Cool completely and chill in the fridge or in a sealed, reusable silicon bag set into an ice bath until completely cold before churning.
  • Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn for 20-30 minutes until the consistency of soft serve. Transfer to a freezer safe container like a bread pan and freeze for 4 hours until firm.

Notes

  • Optional mix-in ideas: We love this ice cream totally smooth and plain just as it is, but it's an excellent base for playing with. Try adding candied pecans, walnuts, or almonds, a chocolate ripple, chopped biscoff cookies, oatmeal cookies, or gingersnaps, 1 cup white or milk chocolate chips, chopped Skor or Daim toffee bars, broken up graham cracker crust, or the crumble bits from this rhubarb crumble ice cream recipe.

Nutrition

Calories: 199kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 78mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3751IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg