Whether or not you love or hate pumpkin pie you will love this Pumpkin Pie Ice Cream! It is incredibly creamy, smooth and full of fall flavor! It has a wonderful pumpkin flavor along with pumpkin’s favorite spices, cinnamon and ginger. I typically don’t think of ice cream as a fall dessert but this ice cream is the ultimate fall dessert! I’ve been making this recipe for years and decided it was time for some new pictures since I first posted it three years ago. I even made a delicious Pumpkin Pie Ice Cream Pie with a Gingersnap Crust out of it a few years ago. It was delicious!
This recipe is from the amazing owners of Bi-Rite Creamery. (From their amazing book Sweet Cream and Sugar Cones.) I’m pretty sure if I made all their recipes I would be crazy about each one. They know how to do ice cream right.
There’s a few steps involved in making this recipe. It’s not complicated. Just read through the recipe before you begin making it. One step you do not want to forget is adding the vanilla extract. You are supposed to add it right before churning but sometime I forget so I like to add it right before chilling it then a little more right before churning it. This is just incase I forget to add it. Vanilla extract makes a huge difference!
I love this ice cream so much and hope you all enjoy it as much as we do here. It’s one of my favorite ice cream recipes ever!
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- ¾ cup pumpkin puree
- 6 large egg yolks
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¾ cup packed light or dark brown sugar
- 2 cups heavy cream
- ½ cup 1% or 2% milk
- ½ tsp. kosher salt
- ½ tsp. pure vanilla extract
- Put the pumpkin puree in a large heatproof bowl and set aside. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the cinnamon, ginger, and half of the brown sugar. Set aside. In a heavy nonreactive saucepan, stir together the cream, milk, salt and the remaining sugar and put the pan over medium-high heat. when the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 2 to 3 minutes longer. Strain the base through a fine-mesh strainer into the container with the pumpkin puree in it. Gently stir to combine. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
- Whisk the vanilla into the chilled base. Freeze in your ice cream maker according to the manufacturer’s instructions. While ice cream is churning but the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
Slightly adapted from Sweet Cream and Sugar Cones