Pumpkin Ice Cream Recipe
User Reviews
5.0
9 reviews
Excellent
Pumpkin Ice Cream Recipe
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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.
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Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar divided
- 1/4 cup brown sugar
- 4 egg yolks
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine cream, milk, 1/4 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 1/4 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 1/2 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.
Equipments used:
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 Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
109mg
(36%)
Sodium
78mg
(3%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
3751IU
(75%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 78mg | 3% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 3751IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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