Description
This creamy and spiced Pumpkin Ice Cream recipe is perfect for fall, blending rich pumpkin puree with warm cinnamon and pumpkin pie spice for a deliciously smooth dessert. Made with a custard base of egg yolks, heavy cream, and whole milk, this ice cream requires some chilling and churning time to develop its luscious texture and deep flavors.
Ingredients
Ice Cream Base
- 2 ¼ cups heavy cream
- 1 ¾ cups whole milk
- 1 cup pumpkin puree (canned, not pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon vanilla bean paste
- Pinch of salt
Custard Mixture
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1 cup brown sugar
Instructions
- Make the pumpkin ice cream mixture: Gather all ingredients and prepare the necessary equipment, including freezing the ice cream maker attachment for at least 15 hours before use to ensure optimal churning.
- Heat liquid mixture: In a small saucepan over medium heat, combine the whole milk, heavy cream, pumpkin puree, cinnamon, and pumpkin pie spice. Heat the mixture, whisking frequently, until it reaches 165°F (74°C). Avoid boiling to prevent curdling.
- Combine egg yolks and sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until well blended and slightly thickened.
- Temper eggs: Slowly pour about one cup of the hot milk mixture into the egg yolks while whisking vigorously to gradually raise their temperature without scrambling. Then pour the egg mixture back into the saucepan with the remaining milk mixture.
- Cook custard: Return the saucepan to medium heat, add the brown sugar and a pinch of salt, and continue whisking as the custard heats to 165°F (74°C), thickening slightly. Remove from heat once reached.
- Add vanilla and strain: Stir in the vanilla bean paste. For a smoother texture, strain the custard through a fine mesh sieve to remove any cooked egg bits.
- Chill custard: Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least four hours until the mixture is very cold.
- Churn ice cream: Set up the ice cream maker with the frozen attachment. Start the mixer with the attachment spinning before pouring in the cold custard. Allow it to churn for approximately 25-30 minutes until the mixture thickens and rises to the top, and the mixer slows down.
- Remove and freeze: Use a rubber spatula to transfer the churned ice cream to an airtight container or pan. Freeze for a couple of hours to firm up before serving.
Notes
- Freezing the ice cream maker bowl or attachment for at least 15 hours prior to use is essential for proper churning.
- Do not boil the milk mixture to avoid curdling; heat only to 165°F.
- Tempering the eggs slowly prevents scrambling and results in a smooth custard base.
- Covering the custard with plastic wrap directly on the surface prevents a skin from forming.
- Chilling the custard thoroughly before churning will improve texture and speed up the freezing process.
- The ice cream will be soft after churning and benefits from additional freezing time to firm up completely.
