Pumpkin Ice Cream
Warm flavors of pumpkin pie in cool ice cream form! This easy to scoop pumpkin ice cream is perfect for Thanksgiving and the holiday season. Yield: about 1 quart
Servings: 8
Calories: 270kcal
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
Ingredient 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
Calories: 270kcal, Carbohydrates: 25g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 160mg, Sodium: 31mg, Potassium: 173mg, Fiber: 1g, Sugar: 23g, Vitamin A: 5504IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 1mg