Hello Ice Cream Lover! When there’s a slight hint of crisp, cool air at the end of each summer, I immediately whip out my favorite pumpkin recipes. This pumpkin ice cream is great anytime of year, but it’s the perfect recipe to make when you’re craving fall flavors and it’s still warm outside. Make it as-is and serve it with a warm dessert, or take it up a notch and add mix-ins during the last few minutes of churning. Crumbled pie crust, graham crackers, oatmeal cookies, or drizzled chocolate, caramel sauce, or nutella are just a few ideas!
Pumpkin Custard Ice Cream
- 1 cup pumpkin puree
- ¼ cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon fine sea salt
- 8 large egg yolks
- 1 cup half and half
- 2 cups heavy whipping cream
- 2 teaspoons high quality vanilla extract
- Equipment Needed/Recommended: 2-Quart Ice Cream Maker, Digital Thermometer, 4-Quart Saucepan, Fine Mesh Strainer, Flat Whisk
Set out a medium mixing bowl. Add pumpkin puree to the bowl. Set a fine mesh strainer over the top of the bowl. Set aside.
Add sugar, brown sugar, cinnamon, nutmeg, salt, and egg yolks to a 4-quart saucepan. Whisk together. (I like to use a flat whisk for best results while making this recipe.)
Add half and half and heavy whipping cream to the saucepan. Whisk until combined.
Heat over medium to medium-high heat while whisking continually, so that the liquid doesn’t stick to the bottom of the pan. Whisk and heat until custard reaches 160 degrees. Remove from heat.
Immediately pour the custard into the bowl through the mesh strainer to stop the cooking.
Remove the strainer. Add the vanilla extract to the custard and whisk until completely combined.
Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
Refrigerate for 6 hours or overnight, until the custard is completely cold.
Churn cold custard in the ice cream maker according to your ice cream maker’s instructions, for about 25 minutes or until ice cream is thick and creamy.
Work quickly to transfer ice cream to a freezer safe container(s). Cover and freeze.
Freeze ice cream for 2-4 hours or until completely frozen.