Pumpkin Ice Cream
This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.
- Prep Time: 1 hour 30 minutes (including chill time)
- Cook Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Frozen
- Cuisine: Fall
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 1/2 cups heavy cream
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- In a medium saucepan, slowly whisk the cornstarch into the whole milk, then whisk in the granulated sugar, brown sugar, cinnamon, ginger, allspice, and nutmeg. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
- Remove from the heat. Stir in the heavy cream, pumpkin puree, vanilla extract, and salt.
- Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
- Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. For hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours or even better, overnight. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow to stand at room temperature for 5 to 10 minutes before scooping.
Find it online: https://www.acouplecooks.com/pumpkin-ice-cream/
