Pumpkin Pie Ice Cream
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Celebrate the holidays with this Creamy Pumpkin Pie Ice Cream recipe! Luxuriously rich, creamy, and flavorful, this will have you coming back for seconds…or thirds! But shhhhh, that’ll be our secret ;)
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 Pie 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.
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 works great.
I also have and use 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 (you don’t have to put the bowl in the freezer and wait around), but in terms of the quality of the ice cream they make, they’re pretty equal.
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 ice cream recipes be sure to try our:
- Honey Lavender Ice Cream
- Cookies and Cream Ice Cream
- White Chocolate Cranberry and Pistachio Ice Cream
Pumpkin Pie Ice Cream
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 pumpkin puree
- 3/4 cup chopped graham crackers
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.
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!
