If you’re like me and you love all things pumpkin this time of year, then let me introduce you to pumpkin ice cream.
You can use some of that fresh pumpkin puree to make this delicious cold treat.
And if you want to be like me, then you make it at the same time as the pumpkin donuts and then you eat them together. You’re welcome.
Here’s that recipe –
Homemade Fresh Pumpkin Ice Cream
This creamy, homemade fresh pumpkin ice cream captures the essence of fall with real pumpkin puree and warm spices. Perfect for autumn celebrations or as a unique dessert any time of year, it's luxuriously smooth with a delightful balance of sweetness and spice.
Ingredients
- 1 small (about 2 lbs) sugar pie pumpkin or small baking pumpkin (to yield 1 cup puree)
- 2 cups heavy cream (cold)
- 1 cup whole milk (cold)
- 3/4 cup granulated sugar
- 5 large egg yolks (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons light brown sugar (packed)
Instructions
1. Prepare the fresh pumpkin puree: Preheat your oven to 375°F (190°C). Cut the pumpkin in half, scoop out the seeds and stringy flesh, and place cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes until the flesh is very soft and easily pierced with a fork.
💡 Tip: Save the seeds for roasting as a snack!
2. Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor or blender until completely smooth. Measure out 1 cup of puree and set aside to cool completely. Reserve any extra puree for another use.
3. In a medium saucepan, combine 1 cup of the heavy cream, the whole milk, granulated sugar, brown sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling, about 5-7 minutes.
4. While the cream mixture heats, whisk the egg yolks in a medium bowl until smooth and slightly lightened in color. Once the cream mixture is hot, slowly pour about 1 cup of it into the egg yolks while whisking constantly to temper the eggs.
💡 Tip: This prevents the eggs from scrambling. Add the hot liquid slowly in a steady stream.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F), approximately 5-8 minutes. Do not let it boil.
6. Remove from heat and strain the custard through a fine-mesh sieve into a large bowl. Whisk in the 1 cup of cooled pumpkin puree, the remaining 1 cup of cold heavy cream, vanilla extract, cinnamon, ginger, allspice, and cloves until completely smooth and well combined.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
💡 Tip: The colder the mixture, the better it will churn and the creamier your ice cream will be.
8. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment paper directly on the surface. Freeze for at least 4 hours or until firm enough to scoop.
10. Let the ice cream sit at room temperature for 5-10 minutes before scooping to make serving easier. Scoop into bowls or cones and enjoy!
Notes
You can substitute nutmeg for the allspice.
Tips
- For the smoothest texture, make sure your pumpkin puree is completely smooth with no fibrous bits remaining.
- If you don't have time to roast fresh pumpkin, you can substitute with 1 cup of high-quality canned pumpkin puree (not pumpkin pie filling).
- The ice cream will be softer when first churned and will firm up considerably after freezing. For soft-serve consistency, enjoy it right after churning.
- Store ice cream in an airtight container with parchment paper pressed to the surface to prevent ice crystals from forming.
- An instant-read thermometer is helpful for knowing when your custard has reached the proper temperature without overcooking.
- This ice cream pairs beautifully with warm apple pie, gingerbread, or simply topped with candied pecans and caramel sauce.
Variations
Looking for something with a bit more of a kick? These options below are a good way to elevate your homemade pumpkin ice cream.
- Pumpkin Pie Ice Cream: Add 1/4 cup of maple syrup to the custard and top with crushed gingersnap cookies.
- Chocolate Chip Pumpkin: Fold in 1/2 cup of mini chocolate chips during the last minute of churning.
- Maple Pumpkin: Replace 1/4 cup of the granulated sugar with pure maple syrup for a deeper fall flavor.
- Bourbon Pumpkin: Add 2-3 tablespoons of bourbon to the chilled custard before churning for an adult version.
- Dairy-Free Version: Replace the heavy cream with full-fat coconut cream and the milk with coconut or oat milk. Use the same process.
- Pumpkin Swirl: Create a ribbon effect by swirling in 1/2 cup of caramel sauce or dulce de leche when transferring to the freezer container.
- Spiced Pecans: Fold in 1/2 cup of candied or toasted pecans for added crunch and texture.
Nutrition Facts
Calories: 320 kcal
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 185mg
Sodium: 105mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 22g
Protein: 4g
Vitamin A: 95% DV
Calcium: 8% DV
Iron: 6% DV