Description
This ultra-creamy Pumpkin Spice Ice Cream captures the cozy essence of fall with real pumpkin puree and warm spices. It’s a frozen twist on classic autumn flavors, perfect for cones, bowls, or holiday pie pairings.
Ingredients
Units
Scale
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup brown sugar
- 4 large egg yolks
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, whisk together cream, milk, and half the brown sugar. Heat over medium until steaming, but do not boil.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
- Slowly pour half of the warm milk mixture into the yolks, whisking constantly to temper the eggs.
- Pour the yolk mixture back into the saucepan and cook on low, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F).
- Remove from heat and stir in pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth.
- Strain the mixture through a fine mesh sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for 4 hours or until firm.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chilling overnight enhances flavor and texture.
- Serve alongside pies for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 140 mg
