1. Recipes
  2. Dessert
  3. American
  4. Pumpkin Ice Cream

You can make this without the pumpkin spice if you want just pure pumpkin flavour.

Mood: vegetarian - Thanksgivingy
Prep Time: 20 min
Rest Time: 240 min
Cook Time: 15 min
Makes: 6.0 servings

    Food Stuffs
  • 1-1/2 cups heavy cream
  • 3/4 cups whole milk
  • 1/2 cups pumpkin
  • 2/3 cups white sugar
  • 6 egg yolks
    Seasonings
  • 2 tsp kosher salt
  • 1 tlbs vanilla extract
  • 1 tsp pumpkin spice
    Equipment
  • pot
  • mixing bowl
  • measuring cup
  • measuring spoon
  • ice cream maker
  • sieve
    Steps for Completion
  1. In a pot, mix together heavy cream, milk, pumpkin, sugar, and spices. Heat until sugar dissolves.
  2. Beat together the egg yolks in a mixing bowl. While still whisking, slowly pour a third of the hot milk mix into the yolks. Then whisk the milk-yolk mixture back into the rest of the hot milk. Bring up to medium heat and stir occasionally so it does not stick to the bottom of the pan. It is done when it is thick enough to coat the back of a spoon or 170°F.
  3. Pour the mix through a sieve to remove any scrambled-like egg pieces.
  4. Cool mixture and churn in ice cream machine per machines instructions.