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Pumpkin Ice Cream

Pumpkin Ice Cream


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 quart 1x

Description

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.


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

  1. 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.
  2. Remove from the heat. Stir in the heavy cream, pumpkin puree, vanilla extract, and salt.
  3. 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.
  4. 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. 
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Fall
  • Diet: Vegetarian