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Pumpkin Ice Cream

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This Pumpkin Ice Cream is rich, smooth, and creamy, with pure pumpkin puree, brown sugar, vanilla, and pumpkin pie spice creating a cozy frozen fall dessert.

Ingredients

1½ cups heavy cream

1½ cups whole milk

1 cup pure pumpkin puree, not pumpkin pie filling

4 large egg yolks

¾ cup light brown sugar, lightly packed

2 teaspoons pure vanilla extract

1 teaspoon Pumpkin Pie Spice

Instructions

  1. Add the heavy cream, whole milk, and pumpkin puree to a medium saucepan. Whisk over medium heat until the mixture begins to steam and small bubbles appear around the edges.
  2. In a separate bowl, whisk the egg yolks and brown sugar until thoroughly combined.
  3. Slowly pour about half of the warm pumpkin mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining pumpkin mixture and whisk to combine.
  5. Cook over medium heat, stirring constantly, for 5 to 7 minutes or until the custard thickens enough to coat the back of a wooden spoon. Reduce the heat if necessary to prevent overheating.
  6. Pour the custard through a fine-mesh sieve into a heatproof bowl. Stir in the vanilla extract and pumpkin pie spice.
  7. Press plastic wrap directly against the surface of the custard and refrigerate until completely cold, at least 4 hours or preferably overnight.
  8. Pour the chilled custard into the thoroughly frozen bowl of an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 15 to 20 minutes.
  9. Serve immediately for soft-serve ice cream, or transfer to a freezer-safe container, cover tightly, and freeze for about 4 hours or until firm and scoopable.

Notes

Use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.

For faster chilling, place the custard in the freezer and stir about every 20 minutes until thoroughly cold.

Add extra pumpkin pie spice, cinnamon, nutmeg, ginger, or cloves for a stronger spice flavor.

For added texture, fold in toasted pecans, walnuts, crushed gingersnaps, mini chocolate chips, or chopped dark chocolate during the final few minutes of churning.

Caramel sauce can be served on top or lightly swirled into the churned ice cream before the final freeze.

Store tightly covered in the coldest part of the freezer for up to 1 to 2 weeks. Press plastic wrap or parchment directly against the surface to help limit ice crystals.

If the ice cream is very firm, let it stand at room temperature for 5 to 10 minutes before scooping.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-ice-cream-recipe/