Creamy Pumpkin Ice Cream
Indulge in the velvety richness of homemade Creamy Pumpkin Ice Cream, a decadent dessert that perfectly captures the cozy flavors of autumn. This luscious treat combines creamy heavy cream and whole milk with a nostalgic blend of real pumpkin puree, warm cinnamon, nutmeg, and ginger for a spice-infused delight. Featuring a custard base made with egg yolks for a smooth and luxurious texture, this ice cream is churned to perfection and then frozen to achieve a firm yet creamy finish. Ready to transport your taste buds to a crisp fall day, this seasonal indulgence can be served in bowls or cones and pairs beautifully with caramel drizzle or crunchy candied pecans. Ideal for entertaining or as an after-dinner delight, this pumpkin ice cream is a must-try for pumpkin lovers and ice cream connoisseurs alike!
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Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 4 units egg yolks
Directions
Step 1
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir the mixture occasionally, and heat until the sugar has completely dissolved and the mixture begins to steam.
Step 2
In a separate bowl, whisk together the 4 egg yolks until they are pale in color. Gradually add a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Repeat several times until about one-third of the cream mixture is incorporated.
Step 3
Return the tempered egg yolk mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not let it boil.
Step 4
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a large mixing bowl to remove any cooked egg bits.
Step 5
Whisk in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt into the warm custard until well combined.
Step 6
Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight for best results.
Step 7
Pour the chilled pumpkin custard into an ice cream maker, and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it reaches soft-serve consistency.
Step 8
Transfer the soft ice cream into an airtight container, and freeze for at least 2 hours or until firm.
Step 9
Serve the pumpkin ice cream in bowls or cones, and enjoy a scoop of this autumn-inspired treat!
Nutrition Facts
| Serving size | (1196.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2730.3 |
| Total Fat 179.7g | 0% |
| Saturated Fat 104.2g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 698.7mg | 0% |
| Sodium 882.6mg | 0% |
| Total Carbohydrate 234.9g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 220.4g | |
| Protein 13.5g | 0% |
| Vitamin D 125.7IU | 0% |
| Calcium 416.4mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 902.0mg | 0% |
Source of Calories