Calling all pumpkin spice lovers! This pumpkin ice cream recipe combines your favorites — real cream, pure pumpkin and notes of rich, warm spices like cinnamon and ginger. Serve in a cone or bowl.
Have you ever heard of a little thing called pumpkin spice? Oh you know, the stuff that the world flocks over as soon as it turns to fall? One day you’re out gardening on the homestead during the heat of the summer, enjoying a tall glass of raspberry iced tea, dreaming of cooler days and then bam! The weather changes and pumpkin spice is everywhere.
Pumpkin spice coffee. Pumpkin spice candles. Pumpkin spice bread. Pumpkin spice body wash.
And of course, who could forget the original reason we all love pumpkin, the traditional pumpkin pie with its creamy goodness and flavorful spices.
Well I’m jumping on the pumpkin pie band wagon and calling all pumpkins lovers aboard. Next stop, pumpkin ice cream!
Just imagine a homemade ice cream with the delightful combination of fresh cream, pure pumpkin and a touch of sweetness, topped with deep, warming spices like cinnamon, ginger, clove and nutmeg. Scoop up a bowl and top with a little crushed graham cracker and you practically have yourself the perfect slice of pumpkin pie.
Now I can’t say for certain but rumor has it this stuff is addicting. One scoop is not enough. But no need to feel guilty. This pumpkin ice cream recipe with eggs uses real cream, unrefined sugar and only natural ingredients that you can easily find organically made.
So go ahead, churn up a quart and have yourself a large bowl of pumpkin pie ice cream. Happy fall y’all!
Why You Will Love This Recipe
Comforting – The combination of warm spices, rich cream and pumpkin puree is so delightful on fall day.
Easy to Make – Toss all of the ingredients into a stockpot, mix together, chill and then churn in your ice cream maker. Simple and quick.
Great Make-Ahead Dessert – Need a delicious treat to bring to a fall potluck or family gathering? You can prepare this homemade ice cream several days in advance, saving you lots of time.
Ingredients
What are the ingredients for ice cream at home?
Milk – Whole milk is best as the fat helps create a smooth ice cream that prevents ice crystals from forming.
Heavy cream – High milk fat makes an extra creamy, rich flavor in this homemade pumpkin ice cream recipe.
Agave or honey – The addition of a liquid sweetener helps prevents ice crystals from forming while also ensuring it won’t freeze rock hard, making the ice cream easy to scoop.
Brown sugar or sucanat – Adds a nice caramel, butterscotch flavor.
Salt – balances the sweetness.
Eggs – creates a custard based ice cream that is delectable, smooth and full of protein.
Pumpkin puree – canned or fresh will work. If you use fresh homemade pumpkin puree, make sure it is strained as a runny puree may cause ice crystals to form.
Vanilla
Pumpkin pie spice – if you don’t have any, use a mixture of cinnamon, ginger and a dash of cloves and nutmeg.
Tools You May Need
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Stock pot
Ice cream scoop
Mesh strainer
Tips
- Keeping your ice cream bowl in the freezer is handy so that whenever you have a hankering for ice cream, it is there, frozen and ready to go.
- Do not overcook your eggs or you will end up with scrambled eggs. Keep a close eye on them while stirring constantly to help prevent this from happening.
- 100% canned pumpkin puree or homemade pumpkin puree can be used in this from scratch ice cream recipe.
How to Make Pumpkin Ice Cream
Makes: about 1 quart
Ingredients
1 1/2 cups whole milk
1 cup heavy whipping cream
1/4 cup agave or honey
1/4 cup brown sugar or sucanat
1/8 tsp salt
5 egg yolks
3/4 cup pumpkin puree
1/2 tsp vanilla extract
1 1/2 teaspoons pumpkin pie spice
Directions
In a saucepan over medium-low heat, add the milk, agave/honey, brown sugar/sucant and salt. Warm until the sugar has dissolved.
During the meantime, pour the heavy cream into a large bowl. Set a mesh strainer on top.
In a separate bowl, whisk the egg yolks together. Slowly, pour half of the warm milk mixture from the saucepan into the eggs yolks, whisking constantly until combined. (You are tempering the eggs so that they do not turn into scrambled eggs when combined with the warmed milk.) Return the tempered eggs to the saucepan. Over medium low heat stir the mixture constantly with a whisk until the custard has thickened. The consistency should be able to coat the back of a spoon.
Once the custard has thickened to the appropriate consistency, remove from heat and pour through the strainer you set up earlier. Whisk the custard into the cream.
Remove strainer then add the pumpkin, vanilla and pumpkin pie spice. Whisk until combined and smooth. Place bowl into fridge chill thoroughly. Approximately 4-6 hours.
Freeze in your ice cream maker according to the manufacturer instructions. Dish up soft serve style or place in your freezer for a firmer consistency.
What Goes With Pumpkin Ice Cream?
- Graham crackers
- A drizzle of homemade caramel sauce
- Nuts
- Extra sprinkle of pumpkin pie spice
- Whipped cream
- Granola
- Slice of pie
- Waffle or pancake
- Pumpkin cobbler
How Long Can Homemade Ice Cream Last in the Freezer?
If stored properly, in a quality reusable ice cream container, homemade ice cream can last for a of couple months in the freezer. Storing ice cream in a deep freezer will help it to last even longer due to its consistent temperatures.
More From Scratch Recipes
Cinnamon Apple Crisp Ice Cream
Chocolate Ice Cream Sandwiches
Pumpkin Ice Cream
Calling all pumpkin spice lovers! This pumpkin ice cream recipe combines your favorites — real cream, pure pumpkin and notes of rich, warm spices like cinnamon and ginger. Serve in a cone or bowl.
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream
- 1/4 cup agave or honey
- 1/4 cup brown sugar or sucanat
- 1/8 tsp salt
- 5 egg yolks
- 3/4 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- In a saucepan over medium-low heat, add the milk, agave/honey, brown sugar/sucant and salt. Warm until the sugar has dissolved.
- During the meantime, pour the heavy cream into a large bowl. Set a mesh strainer on top.
- In a separate bowl, whisk the egg yolks together. Slowly, pour half of the warm milk mixture from the saucepan into the eggs yolks, whisking constantly until combined. (You are tempering the eggs so that they do not turn into scrambled eggs when combined with the warmed milk.) Return the tempered eggs to the saucepan. Over medium low heat stir the mixture constantly with a whisk until the custard has thickened. The consistency should be able to coat the back of a spoon.
- Once the custard has thickened to the appropriate consistency, remove from heat and pour through the strainer you set up earlier. Whisk the custard into the cream.
- Remove strainer then add the pumpkin, vanilla and pumpkin pie spice. Whisk until combined and smooth. Place bowl into fridge chill thoroughly. Approximately 4-6 hours.
- Freeze in your ice cream maker according to the manufacturer instructions. Dish up soft serve style or place in your freezer for a firmer consistency.
Notes
Keeping your ice cream bowl in the freezer is handy so that whenever you have a hankering for ice cream, it is there, frozen and ready to go.
Do not overcook your eggs or you will end up with scrambled eggs. Keep a close eye on them while stirring constantly to help prevent this from happening.
100% canned pumpkin puree or homemade pumpkin puree can be used in this from scratch ice cream recipe.
