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pumpkin pie ice cream recipe easy graham crackers

Pumpkin Pie Ice Cream

Kimberly Killebrew
Celebrate the holidays the best way possible with this creamy pumpkin pie ice cream!  It's luxuriously rich and flavor and will have you coming back for more!
Print Recipe
5 from 2 votes
Prep Time 5 minutes
Cook Time 45 minutes
Chill Time 6 hours
Total Time 6 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 365 kcal

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

Calories: 365kcal | Carbohydrates: 32g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 204mg | Sodium: 160mg | Potassium: 147mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5803IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
Keyword Pumpkin Ice Cream
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