Warm flavors of pumpkin pie in cool ice cream form! This homemade pumpkin ice cream is perfect for Thanksgiving and the holiday season.
Pumpkin pie usually comes once a year for Thanksgiving dinner. Although, I’m more of a pumpkin tart person. However, pumpkin ice cream… I’m all in all autumn and winter long.
I use a custard base made with egg yolks, cream, and milk. The mixture of fats helps to ensure the frozen ice cream is creamy and dense instead of icy. It’s a great make-ahead Thanksgiving dessert. Serve a scoop alongside pie, or simply make it the star of the table. And, if you happen to have leftovers… this makes for a fabulous pumpkin milkshake.
Recipe Highlights
- Classic pumpkin pie flavors: canned pumpkin, brown sugar, cinnamon, pumpkin pie spice
- Custard base means creamy texture that remains scoopable.
- Endless customizations. Swirl in caramel, fold in brownie bites, or add crushed gingersnap cookies.
Ingredient Notes
- Heavy cream and whole milk. Fat makes the texture creamy. You can use 2% milk, but skip non-fat milk because it makes icy ice cream.
- Light brown sugar and dark brown sugar are interchangeable in this recipe.
- Large egg yolks adds fat, flavor, and prevents crystallization.
- Canned pumpkin puree is better than homemade pumpkin puree in this recipe. Canned pumpkin has a consistent and reliable moisture content.
- Bourbon is optional, but highly recommended. It improves texture more than flavor. For an alcohol-free version, leave it out and let the ice cream sit on the counter for 5-10 minutes before scooping.
Tempering Eggs
- What does it mean to temper eggs? It is the process of slowly introducing hot liquid to eggs.
- Why is tempering necessary? You’ll end up with curdled eggs. Scrambled egg ice cream is possible if you don’t temper in the eggs!
How to temper eggs for ice cream base
- Have whisk and ladle ready.
- In a medium sauce pot, combine cream, milk, and a tablespoon of sugar. Set over medium heat and bring to a simmer.
- Meanwhile, in a large, whisk together egg yolks, remaining sugar, and spices until smooth.
- Once liquid has almost come to a boil, lower heat. Slowly add about 1/4 cup of hot liquid into egg yolk mixture, whisking immediately to distribute eat.
- Continue adding a little bit of hot liquid until only a few tablespoons of liquid remain in the pot.
- Then, transfer the tempered egg mixture back into the sauce pot.
- Set oven medium heat and cook until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Stir often to ensure mixture does not burn along the bottom of the pot.
Recommended Ice Cream Makers
There are three main types of ice cream makers: electric makers, freezer canisters, and brine bucket machines.
I personally use this compressor ice cream maker (an electric maker). It is a bit pricier than other ice cream machines, but well worth the price if you make ice cream often.The compression machine doesn’t need any extra prep. Simply pour the chilled ice cream mixture into the machine.
I’ve quickly fallen in love with my Instant Chill machine by Instant Pot. It’s another great option for making ice cream.
Optional Ice Cream Mix-Ins
Once the ice cream has thickened during the the churning process, you may add in any desired mix-ins. This is where you can get creative! Some options:
- chopped candied fruit (orange or ginger would be great! )
- toasted nuts (hazelnuts, pecans, walnuts)
- Chocolate chips, chocolate chunks, white chocolate chips
- drizzle in caramel or dulce leche
- pumpkin cheesecake brownies (as shown in video below)
Tips for Success
- Use a thermometer. Taking the custard to 180°F cooks the yolks safely and thickens the base. If you go much higher, you risk curdling.
- Strain the custard. If you see any cooked egg bits, pour the base through a fine-mesh sieve before chilling.
- Colder ice cream base will speed up the churning process, thereby producing smaller ice crystals (meaning smoother textured ice cream).
Storage
Keep fresh churned ice cream in a freezer safe container. Ideally, the container should have a lid or cover.
Store pumpkin ice cream in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals. It keeps for up to 10 days in the freezer. Let it sit at room temperature for a few minutes before scooping.
If you happen to have leftover pumpkin ice cream… be sure to make this pumpkin milkshake!
More Pumpkin Dessert Recipes
Pumpkin Ice Cream
Equipment
- digital kitchen thermometer
- ice cream maker
Ingredients
- 1 ¼ cup heavy cream
- ¾ cup whole milk, or reduced fat 2% milk
- ¾ cup light brown sugar, (150 g), packed
- 5 large egg yolks
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice mix
- pinch kosher salt
- 1 cup canned pumpkin puree, (240 g)
- 1 ½ Tablespoon bourbon, whiskey, or rum, optional
Instructions
- In a medium sauce pot, combine cream, milk, and one tablespoon brown sugar. Set over medium heat and bring to a simmer.
- Meanwhile, in a large bowl, whisk together egg yolks, remaining brown sugar, cinnamon, pumpkin pie spice mix, and salt. Once milk mixture has almost come to a boil, lower heat. Temper hot milk into sugar-yolk. Slowly add hot milk into sugar-yolk mixture about ¼ cup at a time, whisking immediately to distribute heat. Continue adding hot milk to yolk mixture until there are only a couple tablespoons of milk left in the pot.
- Transfer the tempered egg mixture back into the sauce pot. Stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Be sure to scrape along the sides of the pot to ensure mixture does burn along edges. Turn off heat and remove pot from heat source.
- Stir in pumpkin puree and bourbon until smooth. Transfer mixture to a heat-safe container. Place plastic wrap directly onto ice cream base. Cover container and keep in the fridge until cold. Ideally, chill overnight.
- Once mixture is cold, churn ice cream base according to your ice cream maker machine's instructions.
- Churn until the volume of the ice cream mixture has increased by half and has thickened to a soft serve consistency. Transfer ice cream to a freezer safe container. Press a piece of plastic wrap on the surface of the ice cream, cover container, and keep in the coldest part of the freezer for at least one hour to firm up.
Notes
- Heavy cream is also labeled as heavy whipping cream.
- Whole milk (5% fat) may be substituted with reduced-fat milk (2%). Do not use non-fat milk; this will create an icy texture.
- Light brown and dark brown sugar can be substituted for one another.
- Use store-bought pumpkin spice mix. Or, make your own blend by whisking together: 1/2 tsp ground cinnamon. 1/4 teaspoon grated nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger. (This makes more than needed for the recipe.)
- Bourbon (whiskey or rum) is optional. It adds a tiny bit of flavor. Its main purpose is to create a creamy, easy to scoop texture. The small amount of alcohol will prevent the ice cream from freezing into a solid block.
- Store in an airtight container in the freezer for up to 10 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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