Pumpkin Ice Cream Recipe
Homemade Pumpkin Ice Cream blends real pumpkin puree with a medley of pumpkin pie spices to make one terrifically tasty treat to enjoy all by itself or add a scoop to your favorite holiday desserts.
What’s your favorite pumpkin flavored treat or dish? In the world of all things pumpkin, Pumpkin Ice Cream is right up there at the top of the list for me.
When the leaves start falling, as well as the temperatures, Pumpkin Ice Cream is one of my favorite ways to enjoy pumpkin and pumpkin spice flavors. Isn’t that odd? It’s cooler, yet I crave pumpkin ice cream? Perhaps it’s the contrast of the cool ice cream with the warm pumpkin pie spices. Or maybe it’s because since there is real pumpkin in the ice cream it sort of makes it a bit healthier to enjoy? Of course, that is tastes fabulous might have something to do with it too. Definitely.
Even though it is a cold treat, I think a scoop of Pumpkin Ice Cream served over a toasted piece of pound cake, a warm piece of pecan pie or nutty cobbler is absolutely perfect for this time of the year, especially during the holidays. I’m drooling just thinking about it!
Pumpkin Ice Cream Recipe notes:
- Be aware that this recipe (adapted from Cuisinart) makes about 1 3/4 quarts. Most small electric counter top ice cream makers will churn up to 1 1/2 quarts, so adjust accordingly.
- Ice cream bases churn better when they have been chilled thoroughly. When time permits, I like to make the base one day, refrigerate it covered, then churn it the next day.
- Toasted pecans (chopped or whole halves) are a nice addition to this ice cream. If using, they should be added in the last few minutes of churning. Of course, they are just as good sprinkled on top to avoid anyone who may have a tree nut allergy.
- For homemade ice cream I prefer to use Vanilla Bean Paste. It’s more flavorful and easy to find online or at specialty grocers. Substitute in equal amounts of vanilla extract called for in recipe.
- A smidgen of bourbon or dark rum is listed as optional. Not only does it add a touch of flavor, but since alcohol doesn’t freeze, it helps produce a softer smoother ice cream texture too.
- Pumpkin Pie Spice is easy to make or buy it premade. Otherwise, use the substitutions in the recipe notes section below.
Pumpkin Ice Cream Recipe
- 1 1/2 cups whole milk
- 1 cup packed light or dark brown sugar
- 2 tablespoons molasses or dark corn syrup
- 1 1/2 cups pumpkin purée (solid pack pumpkin)
- 1 tablespoon pumpkin pie spice*
- 2 1/3 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract (or vanilla bean paste)
- optional: 1 tablespoon bourbon or dark rum
- optional: 1 cup toasted pecans
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée and pumpkin pie spice.
- Stir in heavy cream, vanilla and bourbon.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the toasted pecans during the last 2-3 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
*For Pumpkin Pie Spice, substitute: 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves or allspice
(The amounts above make 1.75 quarts. If using an electric countertop ice cream maker, be aware of the maximum amount of ice cream base that can be churned at a time.)
Recipe adapted from Cuisinart.