Pumpkin Ice Cream Is The Perfect Treat For When You
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- 1 (15-oz.) can pumpkin puree
- 2 c. whole milk
- 2 c. heavy cream
- 6 large egg yolks
- 1 c. (213 g) packed light brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- An ice cream maker
- The day before you plan to churn, freeze bowl of ice cream maker. Since your ice cream base will need to chill as well, we suggest making it the night before too.
- In a medium saucepan over medium heat, cook pumpkin, stirring often, until it darkens and starts to stick to bottom of pot, 10 to 15 minutes. Whisk in milk and cream. Bring to a boil, then remove from heat.
- In a large bowl, whisk egg yolks and brown sugar until pale and thick ribbons form, 3 to 4 minutes. (You could also use a handheld mixer.) Whisking constantly, gradually add about half of hot pumpkin mixture to egg mixture, one ladle at a time, to warm through. Return to saucepan with remaining pumpkin mixture.
- Cook over low heat, stirring frequently with a wooden spoon and making sure it does not simmer, until thickened, 4 to 5 minutes. To check, coat the back of spoon with the mixture and swipe your finger through; if it leaves a clean line, it’s ready—a candy thermometer should register 170°.
- Stir in cinnamon, vanilla, ginger, nutmeg, and salt. Strain into a large bowl, then place bowl over an ice bath. Let cool to room temperature, then cover and refrigerate at least 3 hours and up to overnight.
- Churn ice cream, scraping sides occasionally, until a soft-serve consistency is reached, about 50 minutes.
- Transfer to a large freezer-safe container and freeze until hardened, at least 2 hours and up to overnight.
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Don’t get me wrong, I love the pumpkin mania that autumn brings. But sometimes fall comes at me way too fast, and I’m just not ready to let go of all my favorite summertime treats.
Maybe you live somewhere where it takes a while for the autumnal crispness to hit the air, yet you simply must summon up some coziness ASAP. No matter where you land on this spectrum, I have a sneaky feeling you’ll love how this homemade pumpkin ice cream gets you in the fall spirit in the very best way.
With warming spices and the signature sweet (but not too sweet) pumpkin flavor, this ice cream is one of my favorite surprise additions to my Thanksgiving spread. Even the traditionalists will want to scoop it onto their slices of pie for an ultra-decadent, autumnal treat.
It’s refreshingly cool, yet somehow makes me feel all warm inside. It’s delicious witchcraft, and well worth making no matter the time of year.
As you might expect, ice cream takes a bit of forethought. So if you have a hankering for ice cream, try and think a day ahead so you can freeze the bowl of your ice cream maker. Since your ice cream base will need to chill as well, I suggest making it the night before too so you can make your future self super happy.
To make our base, place a medium saucepan over medium heat and cook the pumpkin puree, stirring it often, until it darkens and starts to stick to the bottom of the pot, 10 to 15 minutes. Then, whisk in the whole milk and cream until fully incorporated. Bring it all to a boil, then remove from heat.
Meanwhile, in a large bowl, whisk the egg yolks and light brown sugar until pale and thick ribbons start to form, which will take around 3 to 4 minutes. Whisking constantly, gradually add about half of the hot pumpkin mixture to the egg mixture, one ladle at a time, to warm the mixture through.
Once tempered, return it all to the saucepan with the remaining pumpkin mixture. Cook the mixture over low heat, stirring frequently with a wooden spoon (making sure it does not simmer), until thickened, which will take 4 to 5 minutes. To check the texture, coat the back of a spoon with the mixture and swipe your finger through; if it leaves a clean line, it’s ready—a candy thermometer should register 170°.
Next, stir in the cinnamon, vanilla, ginger, nutmeg, and salt. Strain the mixture into a large bowl, then place the bowl over an ice bath.
Let it cool to room temperature, then cover and refrigerate at least 3 hours and up to overnight. Once chilled, it’s churning time!
Add the bowl to your ice cream maker and continue using the manufacturer’s instructions. As the ice cream churns, scrape the sides occasionally until a soft-serve consistency is reached, which will take about 50 minutes. Transfer the ice cream to a large freezer-safe container and freeze until hardened, at least 2 hours and up to overnight.
Once churned, homemade ice cream is at its best (and creamiest) within a week of churning. That being said, it will keep in a freezer-safe container in the freezer for up to two months.
After that, it will get a bit too icy.
