This creamy pumpkin ice cream is the perfect way to celebrate the flavors of fall. With a blend of real pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and a touch of vanilla, this dessert is rich yet refreshing. It’s ideal for pairing with pumpkin pie or enjoying on its own with a drizzle of caramel or a sprinkle of crushed gingersnap cookies. This homemade ice cream brings out the essence of autumn in every scoop and is sure to become a seasonal favorite.
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 cup pumpkin puree (canned or homemade)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves (optional)
Instructions:
- Heat the milk and cream: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until it’s hot but not boiling.
- Whisk the egg yolks: In a separate bowl, whisk the egg yolks and the remaining sugar until smooth and slightly thickened.
- Temper the eggs: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly. Then gradually add the egg mixture back into the saucepan with the milk and cream, stirring constantly.
- Cook the custard: Cook the mixture over medium heat, stirring frequently, until it thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
- Add pumpkin and spices: Remove the saucepan from heat and stir in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until smooth.
- Chill the mixture: Pour the mixture into a bowl, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight until fully chilled.
- Churn the ice cream: Once the mixture is cold, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for 4-6 hours or until firm.
- Serve: Scoop and enjoy your homemade pumpkin ice cream! Optionally, top with whipped cream, caramel sauce, or crushed cookies for extra flavor.
