Pumpkin Spice Ice Cream
This homemade Pumpkin Spice Ice Cream is a creamy, indulgent dessert that captures the warm, comforting flavors of fall in every scoop. Made with pumpkin puree, a blend of aromatic spices, and a rich custard base, this ice cream is the perfect treat to enjoy during the colder months. It's easy to make, and you can enjoy it on its own, with other autumn desserts, or in a fun ice cream sandwich.
Equipment
- Ice Cream Maker – 1 unit
- Saucepan – 1 unit
- Mixing Bowls – 2 units
- Whisk – 1 unit (or Hand Mixer)
- Thermometer (optional) – 1 unit
- Spatula (1 unit)
- Airtight Container – 1 unit (for storing ice cream)
Ingredients
- 1 cup 240 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- ¾ cup 150 g Granulated Sugar
- 4 large Egg Yolks
- 1 cup 240 g Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1½ teaspoons Pumpkin Pie Spice cinnamon, nutmeg, ginger, cloves
- Pinch of Salt
Instructions
Step 1: Prepare the Custard Base
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally, until the mixture is simmering, but not boiling. Meanwhile, whisk the egg yolks and sugar together in a separate mixing bowl until the mixture turns pale and thick. Slowly add a small amount of the warm milk mixture into the egg mixture while whisking to temper the eggs. Gradually add more of the warm milk, continuing to whisk until fully combined. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard reaches 170°F (77°C) and thickens. Remove from heat.
Step 2: Add the Pumpkin and Spices
- Stir in the pumpkin puree, pumpkin pie spice, and a pinch of salt. Mix until the custard is smooth and fully incorporated. Taste and adjust the seasoning or sweetness if desired. Stir in the vanilla extract.
Step 3: Chill the Mixture
- Transfer the custard to a bowl and cover it with plastic wrap, making sure it touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.
Step 4: Churn the Ice Cream
- Once chilled, pour the custard into your ice cream maker. Follow the manufacturer's instructions and churn the ice cream until it reaches a soft-serve consistency (about 20-30 minutes).
Step 5: Freeze to Set
- Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Cover and freeze for at least 4 hours, or until firm.
Notes
- Storage: Store the pumpkin spice ice cream in an airtight container in the freezer for up to 1-2 weeks for the best taste and texture.
- Consistency Tip: To avoid ice crystals, churn the ice cream until it is fully thickened and smooth. If you don't have an ice cream maker, freeze the mixture and stir it every 30 minutes to break up any ice crystals.
- Dairy-Free Option: Substitute the heavy cream and whole milk with coconut milk or almond milk to make this recipe dairy-free. Keep in mind that the flavor and texture may vary slightly.
- Customization: Add mix-ins like candied pecans, a swirl of caramel, or a splash of bourbon during the last few minutes of churning for an extra layer of flavor.
- Spices: Feel free to adjust the amount of pumpkin pie spice based on your preference for more or less spice.