Rich, creamy ice cream infused with real pumpkin, cinnamon and nutmeg. This Pumpkin Ice Cream is the perfect end to a holiday dinner and a great addition to any dessert buffet. Add a dollop to your morning coffee for a dreamy, creamy treat.
It’s not too late for pumpkin, is it? I’m voting no. I, actually, think that pumpkin should be consumed all year round….it’s so good. Pumpkin pie at a 4th of July picnic would be pretty epic….I never was that big a fan of cherry pie anyway. So, I decided it was time to share my most favorite dessert of all time, Pumpkin Ice Cream. I’ve been holding out a little bit because I absolutely despise taking pictures of ice cream. I move at a snail’s pace in the kitchen because I like things to be just so. Moving slowly when photographing ice cream is just bad news. But I knew you all would love this recipe and so…here it is.
Pumpkin Ice Cream is so easy to make. You could make it in an ice cream maker OR use these instructions for churn free ice cream. Either way, you’re going to have a smoothy, velvety ice cream that’s full of real pumpkin flavor and spiced perfectly with homemade pumpkin pie spice. It’s simply heavenly and a great addition to all kinds of desserts like these ice cream sandwiches from WAAAAAAY back in the day. Please excuse the shoddy photography, I was (and am) still learning the whole business. Or just serve with some freshly baked Gingersnap Cookies (or some fresh from a box…it’s all good.)
Lucky for you, you can eat your ice cream whenever you want and won’t need to take 7 caffeine pills to speed your slow moving butt up so that your photos are of perfectly scooped balls of ice cream. Not bowls full of a puddled, melted mess. I think the caffeine pills helped out tremendously, I may, even, make a few more ice cream flavors to share with all of you in the very near future! 🙂 And if Pumpkin Ice Cream isn’t really you’re jam, you should definitely try out this recipe for Mint Chocolate Chip or my family’s favorite toasted marshmallow.
Pumpkin Ice Cream
- 2 cups whole milk
- 2 1/2 cups heavy cream
- 1 cup granulated sugar
- 1/2 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 1 teaspoon ground ginger
- 1 whole cinnamon stick
- 1/2 teaspoon kosher salt
- 5 large egg yolks
- 12 ounces pumpkin puree (canned is fine)
- 1/2 tablespoon vanilla
- In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt. Heat the mixture until steaming and it begins to foam. Remove from the heat.
- In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly. Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon.
- Place some ice and water into a large bowl and place a smaller bowl inside. Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight.
- Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions.