Pumpkin Ice Cream

Pumpkin Ice CreamWhen the first signs of Fall become noticeable, the scents and taste of pumpkin seem to appear everywhere. But do you ever indulge in one of these treats and taste nothing but artificial flavors? For me, I’d rather have the real taste of pumpkin, with those earthy chunks. And since ice cream is always in season for me, I wanted my first pumpkin recipe of the season to be an homage to this fall favorite of mine. If you have the time I recommend roasting and making your own puree, you can follow these directions, but if not use an organic unflavored brand of pumpkin puree. This ice cream was creamy and smooth, like the silky decadence of pumpkin pie, and had all the flavors to match it. Comforting and rich spices fleck throughout, making each bite taste of the earthy, yet subtly sweet pumpkin and warm spices. The ice cream seriously has the flavor of a simple and amazing pumpkin pie, without all those artificial flavors. And even though you might be eyeing that pumpkin latte or warm piece of pie, I highly suggest you get your pumpkin fix with this ice cream. 

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Pumpkin Ice Cream 


3/4 cups – Pumpkin Puree {roast your own pumpkin, or use an organic unflavored canned brand}

2 cups – Heavy Cream

1/2 cup – 2% Milk

1/2 teaspoon – Coarse Salt

3/4 cup – Dark Brown Sugar {packed}

5 large – Egg Yolks

1/4 teaspoon – Ground Cinnamon

1/8 teaspoon – Ground Ginger

1/8 teaspoon – Ground All Spice

1/8 teaspoon – Ground Cloves

Pinch of Ground Nutmeg

1/2 teaspoon – Pure Vanilla Extract


To make the base, stir the cream, milk, pumpkin puree, half of the sugar {6 tablespoons} and salt into a saucepan over medium-high heat. Meanwhile, whisk the yolks, just to break them up, then add the remaining sugar, cinnamon, ginger, cloves, all spice and nutmeg, and whisk until combined. Set aside. When the cream mixture begins to bubble around the edge, turn heat down low, and slowly ladle about 1/2 cup of the hot milk-cream base into the yolk mixture, while whisking quickly. Add one more ladle of the hot mixture into the yolks, and whisk. Stir the cream base as you slowly add the egg-cream mixture back into the saucepan. Setup a clean bowl over an ice-water bath, and set aside.

Cook over medium heat, stirring constantly until it has thickened, about 1 to 2 minutes. The mixture should coat the back of a wooden spoon, holding a clear path when you run your finger. Strain the base through a fine-mesh strainer into the clean container, over ice. With a clean spatula, stir the base frequently until it has cooled to room temperature, remove from ice-water bath, and stir in vanilla. Cover with plastic wrap right onto the surface, refrigerate for at least 2 hours or overnight.

Freeze the ice cream, in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll keep your ice cream in the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns. Enjoy right away, or place in your container, and freeze at least 4 hours.

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