Pumpkin Ice Cream
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Celebrate the holidays with this Creamy Pumpkin Ice Cream recipe! Luxuriously rich, creamy, and flavorful, this pumpkin ice cream will have you coming back for seconds…or thirds! But shhhhh, that’ll be our secret ;) You can also add some fun flavor variations (see below) included crushed graham crackers to make an irresistible pumpkin pie ice cream!
Ice cream has always been a personal weakness. And then I married a man with the same weakness. In fact, his goes back at least a couple of generations. I think there’s a “compulsive ice cream eater” gene is the Killebrew line (my husband’s baseball star grandpa, Harmon, was known to eat a whole quart of it in one sitting after his games!). Fortunately for my husband and I we both also inherited the “all-things-in-moderation” gene (though I’d say mine is “dominant” than his), and throughout our marriage thus far we’ve managed to work around that all too common source of marital discord. You know the one. The proverbial “the rest of the ice cream is MINE” conflict that lands so many otherwise peaceful, sharing couples into marriage counseling. This creamy pumpkin ice cream nearly did that though. Because it’s GOOD. And if you add the graham crackers it becomes Pumpkin PIE Ice Cream which is downright a-mazing!
And it’s not that marriage counseling is a bad place to be. In fact, I highly recommend it. (I’m a marriage counselor.) But come on, if you’re going to pick a battle….And it’s like I always say, there’s really a very simple solution for these kinds of dilemmas: Let the wife have her way. Is that too much to ask?
Pumpkin Ice Cream Ingredients
To make this pumpkin ice cream recipe you’ll need:
- Heavy cream and whole milk: While you can use half and half and low fat milk it’s not going to have anywhere near the same creamy texture.
- Egg yolks: This adds body and a fabulous richness to the pumpkin ice cream.
- Dark brown sugar: This contributes delicious caramel notes to your pumpkin ice cream. You can substitute light brown sugar if you have on hand but for a deeper, richer flavor I recommend dark.
- Pure vanilla extract: Use the real stuff, not imitation, and your taste buds will thank you.
- Cinnamon, ginger, nutmeg and cloves: These pumpkin pie spices contribute that wonderful classic flavor we attribute with all things pumpkin desserts.
- Pure pumpkin puree: You can make your own (just be sure to thoroughly strain it so it isn’t water-logged) or use canned.
Variations
You can change up the flavors by adding any combination of the following ingredients:
- Graham crackers: Add these to make a fabulous pumpkin pie ice cream. They’ll add a wonderful flavor and texture to your ice cream.
- Toasted pecans or walnuts: For added earthy, nutty flavor and a nice crunchy texture.
- Chocolate chips: Because pumpkin and chocolate are a match made in heaven. Go for the mini chocolate chips or finely chop up a chocolate bar.
- Crushed Oreo cookies: Does this even require an explanation?
- Maple syrup: Who can resist a pumpkin-maple flavor combo? But just add a touch to avoid adding too much liquid.
Dairy-Free Ice Cream
If you’re lactose intolerant you can use any milk alternative of your choice such as almond milk, oat milk, cashew milk, or coconut milk. Coconut milk will give you creamier results than the other options but will also contribute a coconut flavor. But that’s not a bad thing at all. In fact, you can even add some toasted shredded coconut to your pumpkin ice cream for a delicious flavor twist!
Best Ice Cream Maker
If you don’t already have an ice cream maker, I use and recommend the Cuisinart ICE-21 Ice Cream and Sorbet Maker. It’s relatively inexpensive, just the right size, and yields great results.
I also have and love the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. It’s a lot more expensive than the ICE-21 because it has a built-in compressor, which means you don’t have to put the bowl in the freezer and wait around – you can simply pour in the ingredients and it immediately goes to work. I love it because it doesn’t take up additional freezer space and, best of all, I don’t have to plan in advance when I want to make ice cream, I can be completely spontaneous. But in terms of the quality of the ice cream they make, these machines are pretty equal.
Pumpkin Ice Cream Recipe
This pumpkin ice cream is super creamy and deliciously rich. Made the old-fashioned way with egg yolks for a luxuriously rich dessert.
Let’s get started!
In a medium bowl, whisk together the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, milk, and 1/2 cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside.
In a heavy medium saucepan, combine the heavy cream and the remaining 1/2 cup of sugar.
Over medium heat, cook the mixture for about 5 minutes or until bubbles form around the edge of the pan. Remove from heat.
Gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Add the vanilla extract.
Cook over medium heat, stirring constantly with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon. Do not let it boil or the eggs will curdle. Strain the mixture through a fine mesh sieve into a bowl.
Stir in the pumpkin puree, let the mixture cool completely, then cover (press the plastic wrap against the mixture to prevent a skin from forming) and chill several hours or overnight.
Pour the custard into your ice cream maker and freeze according to manufacturer’s directions, stirring in the graham crackers once the mixture has started to thicken.
Serve immediately for softer ice cream, or transfer to a freezer-safe container and freeze at least 3 hours or up to 3 days.
Enjoy!
For more delicious homemade ice cream recipes try my:
- Cherry Ice Cream
- Cookies and Cream Ice Cream
- Honey Lavender Ice Cream
- White Chocolate Cranberry (or Cherry) Pistachio Ice Cream
Pumpkin Ice Cream
Equipment
- Basic ice cream maker , I have this and love it
- Deluxe ice cream maker , I also have this and love it (with built-in compressor so no pre-freezing required)
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1 cup firmly packed dark brown sugar
- 5 egg yolks
- 2 teaspoons quality pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- small pinch of freshly grated nutmeg
- small pinch of ground cloves
- 1/4 teaspoon salt
- 1 cup canned unsweetened pure pumpkin puree
- 3/4 cup chopped graham crackers , if making pumpkin pie ice cream (I highly recommend it!)
Instructions
- In a medium bowl, whisk together the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, milk, and 1/2 cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside.
- In a heavy medium saucepan, combine the heavy cream and the remaining 1/2 cup of sugar. Over medium heat, cook the mixture for about 5 minutes or until bubbles form around the edge of the pan. Remove from heat.
- Gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Add the vanilla extract. Cook over medium heat, stirring constantly with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon. Do not let it boil or the eggs will curdle. Strain the mixture through a fine mesh sieve into a bowl. Stir in the pumpkin puree, let the mixture cool completely, then cover (press the plastic wrap against the mixture to prevent a skin from forming) and chill several hours or overnight.
- Pour the custard into your ice cream maker and freeze according to manufacturer's directions, stirring in the graham crackers once the mixture has started to thicken.Serve immediately for softer ice cream, or transfer to a freezer-safe container and freeze at least 3 hours or up to 3 days.Makes about a quart.
Notes
Nutrition
First published on The Daring Gourmet Dec 5, 2019
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
