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Pumpkin Ice Cream

Pumpkin Ice Cream

As creamy as any great pumpkin pie should be, full of flavor with the gentle warm spices of cinnamon, ginger and allspice, this pumpkin ice cream might just push the pie off the table!

Yes, pumpkin ice cream is a thing. And before you turn your nose up even my sometimes-picky engineer loves it! This ice cream embodies all the comforting, delicate notes of your treasured pumpkin pie.

You’ll find many of the same ingredients that are baked in a pumpkin pie – eggs, sugar, milk and cream with the same spices we use in our pumpkin pie – cinnamon, ginger and allspice.

To make this ice cream rich and creamy start with an egg-based custard. It’s worth the time it takes and the results will not disappoint.

This is a dessert you can make well in advance, pop it in the freezer and it’s ready to serve when you are.

It’s a delicious twist on a traditional holiday favorite and one delightful surprise for your guests!

Pumpkin Ice Cream

4 extra-large egg yolks

1 cup plus 2 tablespoons sugar, divided

2-1/4 cups milk, divided

1 can pumpkin purée, 15-ounces, about 1-3/4 cups

1-1/2 cups heavy cream

2 teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon ground allspice

Place the egg yolks and ¾ cup of the sugar into a small mixing bowl. Beat on medium speed until the eggs and sugar are blended, thick and pale yellow in color, about 1 to 2 minutes.

Pour 1-1/2 cups of the milk into the top of a double boiler with the remaining sugar. Cook over medium heat, stirring frequently to dissolve the sugar. Heat until the milk is steaming and is about 175 to 180-degrees, about 15 to 20 minutes. Add about half of the hot milk to the egg yolks and sugar, about ½ cup at a time, whisking as you add the milk to keep the eggs from scrambling.

Return the eggs to the top of the double boiler and continue cooking over medium heat.

Cook until the custard base starts to thicken slightly and the foam has cooked down, about 30 minutes. Stir frequently.

Place the pumpkin pure the remaining milk, the cream the cinnamon, ginger and allspice into a large mixing bowl, whisking to blend together.

Add the custard base and whisk into the pumpkin mixture.

Pour the custard base into a heatproof container, cover and refrigerate until well chilled, about 6 hours or overnight.

When you’re ready to make the ice cream, pour the chilled custard into your ice cream machine and churn until the ice cream has set up.

Transfer the ice cream to a freezer proof container and freeze until firm.

Makes about 1-1/2 quarts of ice cream.

Pumpkin Ice Cream, courtesy of Preserving Good Stock

November 18, 2019
: Makes about 1-1/2 quarts of ice cream.

As creamy as any great pumpkin pie should be, full of flavor with the gentle, warm spices of cinnamon, ginger and allspice, this pumpkin ice cream might just push the pie off the table!

By:

Ingredients
  • 4 extra-large egg yolks
  • 1 cup plus 2 tablespoons sugar, divided
  • 2-1/4 cups milk, divided
  • 1 can pumpkin purée, 15-ounces, about 1-3/4 cups
  • 1-1/2 cups heavy cream
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
Directions
  • Step 1 Place the egg yolks and ¾ cup of the sugar into a small mixing bowl. Beat on medium speed until the eggs and sugar are blended, thick and pale yellow in color, about 1 to 2 minutes.
  • Step 2 Pour 1-1/2 cups of the milk into the top of a double boiler with the remaining sugar. Cook over medium heat, stirring frequently to dissolve the sugar. Heat until the milk is steaming and is about 175 to 180-degrees, about 15 to 20 minutes.
  • Step 3 Add about half of the hot milk to the egg yolks and sugar, about ½ cup at a time, whisking as you add the milk to keep the eggs from scrambling.
  • Step 4 Return the eggs to the top of the double boiler and continue cooking over medium heat. Cook until the custard base starts to thicken slightly and the foam has cooked down, about 30 minutes. Stir frequently.
  • Step 5 Place the pumpkin pure the remaining milk, the cream the cinnamon, ginger and allspice into a large mixing bowl, whisking to blend together.
  • Step 6 Add the custard base and whisk into the pumpkin mixture.
  • Step 7 Pour the custard base into a heatproof container, cover and refrigerate until well chilled, about 6 hours or overnight.
  • Step 8 When you’re ready to make the ice cream, pour the chilled custard into your ice cream machine and churn until the ice cream has set up.
  • Step 9 Transfer the ice cream to a freezer proof container and freeze until firm.


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