Creamy Pumpkin Ice Cream
Indulge in the rich flavors of fall with Creamy Pumpkin Ice Cream—a decadent homemade treat that captures the essence of autumn in every delightful scoop. Made with velvety pumpkin puree, warming spices like cinnamon, nutmeg, and ginger, and a custard base crafted from heavy cream and egg yolks, this recipe blends smooth texture with bold seasonal flavor. Churned to perfection, this pumpkin-spiced dessert offers just the right amount of sweetness, balanced with a touch of salt to elevate its complexity. Perfect for holiday gatherings or as a cozy after-dinner treat, it’s a creative way to enjoy the beloved pumpkin flavor beyond pies. Serve it up in bowls or cones for a creamy, comforting taste of fall that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 4 units egg yolks
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir the mixture occasionally, and heat until the sugar has completely dissolved and the mixture begins to steam.
In a separate bowl, whisk together the 4 egg yolks until they are pale in color. Gradually add a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Repeat several times until about one-third of the cream mixture is incorporated.
Return the tempered egg yolk mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a large mixing bowl to remove any cooked egg bits.
Whisk in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt into the warm custard until well combined.
Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight for best results.
Pour the chilled pumpkin custard into an ice cream maker, and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it reaches soft-serve consistency.
Transfer the soft ice cream into an airtight container, and freeze for at least 2 hours or until firm.
Serve the pumpkin ice cream in bowls or cones, and enjoy a scoop of this autumn-inspired treat!
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 220.4 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
