Pumpkin Ice Cream recipe (2024)

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Pumpkin Ice Cream recipe (1)Every year I get a numberof requests from people looking for a recipe for great Pumpkin Ice Cream. In my book,The Perfect Scoop, I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, but there’s something about the fall that also makes people think squarely of pumpkin. I’m a big fan of sweet potatoes, personally, but old traditions die hard. So aPumpkin Ice Cream recipe got moved to the top ofmy to-churn list.

Pumpkin Ice Cream recipe (2)

As luck would have it, I was leafing through a copy of The Craft of Baking by pastry chefKaren DeMasco, and lthought I’d give her recipe a spin in my ice cream machine.Karen uses canned pumpkin, which a lot of people like to use because it’s easy and consistent. But it’s not so easy to find in Paris. And I’m still a bit old-fashioned and like to make my own puree.

It’s easy to make. Just peel and cube a sugar pumpkin (or a butternut squash, or kuri squash, like I used here),spread the cubes on a baking sheet with a little neutral-tasting vegetable oil, and oven roast in a moderately hot oven for 15 or so minutes, until soft when poked with a knife. You can also cook the cubes in a pot of water on the stovetop until tender, then drain them well before pureeing.

Pumpkin Ice Cream recipe (3)

The kurisquashthat I used are intensely flavored and colored, and the skin is edible, hence the lovely little orange flecks in the ice cream.I added some spice and a dash of whiskey at the end, which pairs nicely withthe flavor of the pumpkin and gives the ice cream a creamy, scoopable consistency.

Pumpkin Ice Cream recipe (4)

So I’ve got a batch in my freezer, in preparationfor the holidays. I’m thinking of serving it alongside gingerbread, but it would also make a wonderful base for some ice cream puffs with warm salted butter caramel sauce and toasted nuts. Or even atop Warm Individual Spiced Chocolate cakes.

Pumpkin Ice Cream recipe (5)

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Inspired by The Craft of Baking by Karen DeMascoIf using canned pumpkin, make sure to find one that’s 100% pumpkin. Often you’ll find cans of Pumpkin Pie Filling, which usually has spices and sweetener already added.Press the mixture through a fine mesh strainer before freezing, as directed. Pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out.

  • 1 1/2 cups (375ml) whole milk
  • 1 cup (250ml) heavy cream
  • 1/3 cup plus 2 tablespoons (95g) granulated sugar
  • big pinch of salt
  • 5 large egg yolks
  • 3/4 cup (180g) fresh or canned 100% pure pumpkin puree, (see directions in post to make your own)
  • 1/4 cup packed (60g) dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground dried ginger
  • a few turns of ground black pepper
  • optional: 2 teaspoons whiskey or brandy
  • Make an ice bath by putting some ice and a little water in a large bowl and nest a medium-sized metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top. Pour the cream into the smaller bowl.

  • In a medium saucepan, warm the milk, granulated sugar, and salt. Whisk together the egg yolks in a separate bowl.

  • Whisk about half of the warm milk into the yolks, stirring constantly.

  • Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).

  • Immediately pour the mixture through the strainer into the heavy cream, in the bowl nested in the ice bath. Stir for a few minutes until it’s cool, then puree the custard in a blender with the pumpkin puree, brown sugar, vanilla, cinnamon, ginger, pepper, and whiskey or brandy, if using. (Wipe the bottom of the bowl dry before pouring as you don’t wan to get any water into the custard mixture.) Chill thoroughly in the refrigerator, preferably overnight.

  • Freeze in your ice cream maker according to the manufacturer’s instructions.

Notes

Variations: Stir in 1 to 1 1/2 cups (250 – 320 g) white or milk chocolate chips, crushed caramel, chopped up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too. Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top for serving.

Pumpkin Ice Cream recipe (6)

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Pumpkin Ice Cream recipe (2024)

FAQs

How to make ice cream 6 steps? ›

How to Make Ice Cream
  1. Step 1: Ingredients. whole milk. ...
  2. Step 2: Mixing. mix 1 cup of whole milk with 3/4 of a cup of sugar in a big bowl. ...
  3. Step 3: Mixing (part 2) ...
  4. Step 4: Machine Mixing. ...
  5. Step 5: Scooping and Putting the Ice Cream Away. ...
  6. Step 6: Enjoy!

How to make ice cream in 10 minutes? ›

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

What does pumpkin ice cream taste like? ›

It has deep, creamy, spicy flavor, but the dominant flavor remains fresh pumpkin perfumed with vanilla.

How to make ice cream at home 5 minutes? ›

Warning: Donʼt touch rock salt with your bare hands!
  1. Prepare. Pour the cream, sugar and vanilla into the small bag and zip it up tightly. Fill the large bag with ice. and pour in the salt. ...
  2. Shake. Shake the large bag for 5 minutes. It will be cold, so wrap a towel around it or wear some oven mitts!
  3. Enjoy!

How to make ice cream at home for beginners? ›

Pour the heavy cream into a large bowl, and beat with a mixer on high to medium-high until peaks form. Mine took about 5 minutes, FYI. Gently fold in the sweetened condensed milk until everything is well-incorporated. Transfer to a freezer-safe dish, cover and freeze until set, about 8 hours.

How to make ice cream for kids? ›

Step-by-step
  1. Measure the cream, sugar, and vanilla extract into the quart-size bag. Zip it up tightly.
  2. Fill the gallon-size bag with ice. Add the salt. ...
  3. Shake and shake the bags to make ice cream! It will take about 5 minutes until the cream hardens.
  4. Take the smaller bag out of the larger one.

Does pumpkin ice cream have pumpkin in it? ›

Pumpkin Ice Cream Recipe (For Ice Cream Machine)

Smooth and creamy homemade ice cream made with real pumpkin, sweetened with brown sugar, and spiced with cinnamon and pumpkin pie spice.

What to pair with pumpkin ice cream? ›

But it's also fantastic served with a slice of pumpkin or apple pie and whipped cream. It's a great way to really pack in all of your favorite Fall flavors! It's also fantastic served with a drizzle of caramel or sandwiched between two of your cookies or brownies for ice cream sandwiches.

What are the 4 phases of ice cream? ›

The structural elements in ice cream can be divided into four categories: (1) fat phase (fat content and degree of fat destabilization), (2) air phase (air cell size and overrun), (3) ice phase (ice crystal size and ice fraction), and (4) unfrozen serum phase.

How to make ice cream by step by step? ›

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

How is ice cream made step by step? ›

General Ice Cream Processing Steps
  1. Blend Ingredients.
  2. Pasteurize Mix.
  3. hom*ogenize.
  4. Age Mix.
  5. Add Liquid Flavors and Colors.
  6. Freeze.
  7. Add Fruits, Nuts, and Bulky Flavorings.
  8. Package.

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