Pumpkin Ice Cream

maple syrup being poured on pumpkin ice cream

The Spruce Eats / Kristina Vanni

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Chill: 10 hrs
  • Yield: 2 quarts (Serves 10)

Who says you can't still enjoy ice cream when the weather gets cold? Imagine everything you love about pumpkin pie in the form of decadent homemade ice cream. Milk, eggs, and cream are combined with pumpkin puree to create this frozen treat. It's flavored with all your favorite fall spices like cinnamon, nutmeg, allspice, and ginger.

If you want to take this ice cream to the next level, after scooping it into a bowl, top with a drizzle of maple syrup and sprinkle with chopped nuts.

Ingredients

  • 2 cups milk
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 cups canned pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Garnish: Maple syrup (optional)
  • Garnish: Chopped nuts (optional)

Steps to Make It

  1. Gather the ingredients.

    Pumpkin Ice Cream ingredients
    The Spruce Eats / Kristina Vanni
  2. Warm the milk in the top of a double boiler over simmering water.

    Heat milk for Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  3. In a medium bowl, beat the egg yolks. Whisk in the sugar.

    Mix ingredients for Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  4. Add the pumpkin, cinnamon, nutmeg, allspice, ginger, and salt.

    Mix ingredients for Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  5. Combine the pumpkin mixture with the warmed milk in the double boiler and cook for 4 minutes. 

    Mix ingredients for Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  6. Add the cream and vanilla. Mix to combine. 

    Mix ingredients for Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  7. Pour the custard into an airtight container and chill in the refrigerator at least 8 hours.

    Chill Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  8. When ready to prepare the ice cream, churn according to the manufacturer’s directions.

    Churn Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  9. Spoon churned ice cream into a freezer-safe container. Freeze until set, at least 2 to 4 hours.

    Freeze Pumpkin Ice Cream
    The Spruce Eats / Kristina Vanni
  10. Scoop ice cream into bowls and garnish with chopped nuts and a drizzle of maple syrup, if desired. 

    Pumpkin Ice Cream
     The Spruce Eats / Kristina Vanni

Tips

  • Whether you are using an old-fashioned hand-crank ice cream maker surrounded by an ice and salt mixture, a motorized appliance with a freezer bowl, or a high-end counter-top machine with a self-contained freezer, be sure to carefully read and understand the manufacturer's directions and suggestions before starting the process of making homemade ice cream.
  • Most ice cream makers for home use come with bowls that need to be set in the freezer overnight before churning ice cream. These bowls have double-insulated walls with coolants in between.
  • When you are ready to churn the ice cream, the bowl is taken from the freezer and immediately set up with the dasher, locked into place, and the prepared ice cream mixture is added. The motor is then turned on and the churning begins.
  • Freezing homemade ice cream is a two-step process: churning and ripening. After the chilled custard base has been churned, it will have a looser, soft-serve texture. To achieve a scoopable consistency, the ice cream now needs to go through a process called ripening. The flavor improves and the product melts more slowly when it has ripened. Spoon the churned ice cream into an airtight freezer-safe container and freeze for at least 2 to 4 hours or up to overnight. It is worth the wait!