Monday, September 12, 2011

Pumpkin Pie Ice Cream

This post has been linked to Eat at Home.

Here is my "I'm in between seasons recipe." I'm still so not wanting to let go of summer, and yet, the cooler temperatures greet me each morning and evening. I am really looking forward to the foods of fall so here is my compromise, a fall ice cream! This is the perfect time of year for this frozen treat.

This ice cream recipe does require some cooking as it has a custard base. So, I started by warming my cream, milk, brown sugar and spices.

Whisking the rich yellow egg yolks, with a little white sugar.

Cream/milk mixture combined with the eggs, adding the pumpkin.

Cooling it all off before it goes in the ice cream maker. The mixture does seem fairly thick, but seems to have a good consistency once it's frozen.

I've topped it with some pecans for a crunchy complement.

After tasting it my husband insisted that I call this "Pumpkin Pie Ice Cream." I guess that gives you a bit of a clue on what it might taste like. This seemed just perfect for the kind of weather we are enjoying now!

Pumpkin Pie Ice Cream

  • 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup white sugar
  • 5 egg yolks

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate while assembling the rest of the ingredients.
In a heavy 2-quart saucepan over medium heat, combine milk, cream, brown sugar, and spices, cinnamon through nutmeg. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, and white sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 4 to 6 minutes. Do not allow the custard to boil. Remove from heat.
Whisk the pumpkin mixture into the custard.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. You may also choose to refrigerate at least 3 hours until cooled.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.


  1. Mouth. is. watering. Now only if I had an ice cream maker!!!!

  2. Wow! That looks amazing. I want some for lunch!