Pumpkin Ice Cream Recipe
This pumpkin ice cream recipe will get you ready for fall! The rich ice cream custard mixed with the pumpkin will make you glad fall is here!
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Chill time: 3 hours hours
Total Time: 3 hours hours 40 minutes minutes
Course: Dessert
Cuisine: American
Keyword: ice cream, ice cream machine, ice cream maker, pumpkin ice cream, weekend ice cream
Servings: 6 1 cup per servings
Calories: 495kcal
- 2 cups heavy whipping cream
- 1 cup half and half
- ¾ cup sugar
- ⅛ teaspoon of fine sea salt
- 1-1/2 teaspoons vanilla
- 6 egg yolks
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
In a medium saute pan combine whipping cream, half and half, and salt.
Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.
Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the egg beaten egg yolks. This is tempering the egg mixture.
Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.
Add the pumpkin puree and the pumpkin pie spice
Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon.
Once cooled place a piece of plastic wrap onto the surface of custard to avoid a “skin” forming.
Place in the fridge and cool overnight or for at least 3 hours. Then follow the directions provided by your ice cream maker manufacturer.
Calories: 495kcal | Carbohydrates: 33g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 298mg | Sodium: 106mg | Potassium: 237mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7924IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 1mg