There's something magical about the combination of creamy ice cream and warm fall spices. This Pumpkin Ice Cream is a dreamy treat that captures the essence of autumn in every spoonful. It will make your fall evenings a whole lot more loveable.
Pumpkin Ice Cream takes the cozy flavors of pumpkin pie and turns them into a refreshing, creamy delight!
It is the perfect way to savor the taste of fall without the fuss - it will have your taste buds singing and your autumn evenings feeling super special.
Ingredients
- Half and Half: Heavy cream could be used for luxuriously rich ice cream. If you prefer, you can use whole milk to make it lighter.
- Brown Sugar: I like the flavor brown sugar adds, but white sugar can be used if you prefer.
- Maple Syrup: Honey or agave nectar may be used, but maple syrup adds an extra touch of fall in my opinion.
- Eggs: Use large eggs.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Vanilla Extract: If you have it, vanilla bean paste is nice here.
- Pumpkin Pie Spice: If you don’t have it, use a blend of ground cinnamon, ground ginger, cloves, nutmeg, and allspice.
- Salt: Any type of fine salt will work.
Tips and Tricks
- Use a fine metal strainer to remove any lumps from the pumpkin pie ice cream custard, ensuring a silky ice cream base. Don't skip this step - no one wants scrambled eggs in their ice cream!
- If you don't have an ice cream maker, pour the refrigerated ice cream base into a shallow dish or bread pan, freeze it, and stir every 30 minutes until firm. It isn't quite the same as churned ice cream, but still utterly delicious.
- Serve with a drizzle of caramel sauce and a handful of finely chopped pecans for an extra touch of fall flavor.
- Store the ice cream in a freezer-safe container. Place a piece of parchment paper pressed directly onto the surface. This helps to prevent ice crystals from forming.
- Chopped pecans or chocolate chips are great mix-is to add texture.
Step by Step
More Ice Cream Recipes
- Dive into the nutty richness of Pistachio Ice Cream.
- Peppermint Ice Cream is perfect for Christmas, but truth be told I love it year around.
- Experience creamy minty goodness with Ninja Creami Mint Chocolate Chip Ice Cream.
- Enjoy the fruity delight of Ninja Creami Strawberry Ice Cream, bursting with fresh berry flavor.
Pumpkin Ice Cream
There's something magical about the combination of creamy ice cream and warm fall spices. This Pumpkin Ice Cream is a dreamy treat that captures the essence of autumn in every spoonful. It will make your fall evenings a whole lot more lovable.
Servings: 8
Calories: 238kcal
Equipment
- ice cream maker
Ingredients
- 3 cups half and half
- ½ cup packed brown sugar
- ¼ cup maple syrup
- 3 large eggs
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Combine the half and half, brown sugar and maple syrup in a large saucepan.
- Cook over medium heat for 5 minutes, stirring frequently.
- Whisk together the eggs, pumpkin purée, vanilla, pumpkin pie spice, and salt in a large bowl.
- Add ¾ cup of the hot half and half mixture into the pumpkin mixture until smooth. Pour the mixture into the pan with the remaining half and half mixture.
- Cook over medium heat, for 5 minutes, making sure to not boil.
- Strain through a fine metal strainer into a bowl, and refrigerate overnight.
- Whisk well. Pour into the bowl of your ice cream maker and process according to your ice cream makers manufacturer’s instructions.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 158mg | Potassium: 251mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5177IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg
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