Frozen dessert · American
Pumpkin Spice Ice Cream
Creamy churned pumpkin ice cream with cinnamon, ginger, nutmeg, and a cooked custard base.
Jump to recipe25 min prep · 15 min cook
The recipe
Pumpkin Spice Ice Cream
8 servings
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed light brown sugar
- 5 large egg yolks
- 3/4 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Instructions
- Warm the cream, milk, and half the sugar in a saucepan over medium heat until steaming.
- Whisk the yolks with the remaining sugar. Slowly whisk in 1 cup of the hot cream, then return everything to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard reaches 170°F and coats a spoon. Do not boil.
- Whisk in the pumpkin, spices, salt, and vanilla. Strain into a clean bowl, cover, and chill until completely cold, at least 4 hours.
- Churn according to your ice cream maker’s directions. Transfer to a container and freeze for at least 4 hours before scooping.
Cook’s notes
- Use pumpkin puree, not pre-sweetened pumpkin pie filling.
- Placing parchment directly on the ice cream surface reduces ice crystals during storage.
Storage and reheating
Freeze in an airtight container for up to 2 weeks for the best texture. Let it soften at room temperature for 5 to 10 minutes before scooping.
Frequently asked questions
Can I make it without eggs?
For an egg-free base, replace the yolks with 1 tablespoon cornstarch whisked into the cold milk and simmer until thickened.
Why is my ice cream icy?
The base must be thoroughly chilled before churning, and the freezer container should seal tightly.