Pumpkin Ice Cream
34 comments » 
I enjoy homemade ice cream pretty much all year round, but once the fall rolls around I get so wrapped up in traditional Thanksgiving foods, and then Christmas, that my ice cream maker is typically pretty quiet from Halloween through New Year’s. One recipe I have been wanting to try for seemingly ever is pumpkin ice cream. Smooth, cold, creamy, spicy, just slightly boozy, and tasting like a cold piece of pumpkin pie. So basically, it’s totally delicious and a perfect addition to your fall-inspired ice cream recipes.
Everyone is typically stuffed to the gills after a big Thanksgiving dinner, but that doesn’t stop us (well, me, anyway) from sidling right up to the table once the pies and cakes and other assorted desserts make their appearance. It is a holiday after all (which in my little head gives me free reign to overindulge, thankyouverymuch). That being said, being able to offer guests some pumpkin ice cream seems like a great option. The hardcore eaters can throw a scoop on top of their pumpkin pies, and if someone is already stuffed but still craving some of those classic Thanksgiving dessert flavors, they can have a cup of ice cream and still feel satisfied.
As for me? I plan on treating the dessert table at Thanksgiving like a buffet. Hey, you only live once!
One year ago: Pumpkin Pie
Two years ago: Food Photography 101: The Basics
Pumpkin Ice Cream
Yield: 1 quart
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 9 hours
Ingredients:
1½ cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
½ teaspoon ground cinnamon
1 cinnamon stick
½ teaspoon ground nutmeg
¼ teaspoon kosher salt
5 large egg yolks
¼ cup dark brown sugar
½ teaspoon vanilla extract
2 teaspoons Grand Marnier, rum or brandy (optional)
¾ cup canned pumpkinDirections:
1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
3. Warm the mixture until hot and the edges begin to bubble and foam.
4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
5. 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).
6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, add the cinnamon stick back in, then stir until cool, then chill thoroughly, preferably overnight.
7. Whisk in the vanilla, liquor (if using), and pumpkin. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
(Recipe adapted from David Lebovitz)
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Seriously?? Pumpkin ice cream? Is there nothing that this amazing vegetable can’t be put into?? Slurp!!!!
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The color of this ice cream looks so nice. Perfect for this time of year…maybe even with some pumpkin pie! why not…it’s a great way to get veggies for the day.
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Haha I never realised vegetable ice cream could look so beautiful
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I am a huge fan of pumpkin ice cream and I think I’d love a huge scoop of this with apple pie, even after Thanksgiving dinner:-)
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Mmm this sounds so yummy!
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Thats it, I’m heading to Macy’s tomorrow and getting an ice cream maker!! I need to make this recipe!!!! But do you really need an ice cream maker to make this recipe?
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Michelle on November 11th, 2011 at 10:39 am
Hi Jennifer, You actually don’t! Here is a tutorial on how to make ice cream without an ice cream maker: http://www.browneyedbaker.com/2010/06/21/how-to-make-homemade-ice-cream-without-an-ice-cream-maker/. That being said, I do adore my ice cream maker
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Yay! I love all of your ice cream recipes and I’m so excited to make this one!
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I have always wanted to try making pumpkin ice cream. This recipe looks perfect!
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I’ve been seeing pumpkin ice cream across the blogosphere in recent weeks and this one just did me in. I have to make it! Looks absolutely delicious!
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You had me at slightly boozy!
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I love ice-cream, it doesn’t matter how cold it gets. I’m making this this weekend. Thanks.
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I didn’t expect to come across an ice cream recipe, but when I stopped to think of it, I’m always dashing out at the last minute during the holidays for ice cream. It’s always the last minute forgotten necessity at the dessert table. This is worth hauling out my ice cream maker from retirement. Thanks!
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A woman after my own heart… I was just thinking of pumpkin ice-cream! Not that my ever expanding behind needs it, but it’s the holidays and there’s some rule stating holidays are calorie free. Um.. I’ve heard…
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This would be a fantastic addition to any table at Thanksgiving.
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This ice cream looks so so good. I really want some RIGHT now.
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This sounds amazing…I haven’t found anything pumpkin-flavored that I haven’t liked yet!
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pumpkin ice cream? amazing! topped with some candied pecans? even more amazing! thanks for sharing michelle! & happy friday
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Mmmm! The pinch of ginger was a truly great idea. I wish I could enjoy a serving of this right now…
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I love serving pumpkin ice cream along side my Thanksgiving desserts. This one sounds especially delicious with the addition of the touch of alcohol. Can’t wait to give it a try. YUM!
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This ice cream looks delicious! Just found your blog, and it looks great.
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Who cares that it’s a little chilly outside? This ice cream just screams Autumn!
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This looks so delicious! Incorporating flavors of fall into this ice cream would make it a great dessert for Thanksgiving.
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Hmm, 1/4 teaspoon of Kosher salt. Just curious why do you add salt as part of the ingredients? But anyway, love the thought of having pumpkin ice cream. It is something that you can’t have outside
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Michelle on November 14th, 2011 at 7:27 pm
Hi Susie, Pretty much all of my ice cream recipes have at least a pinch of salt – helps to cut the sweetness.
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Now this sounds like about the best ice cream recipe I’ve seen in a while. And I’ve seen a lot of them!
There’s just something about those pumpkin spices, ya know! Of course, a shot of rum couldn’t hurt either!
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Would never thought about making pumpkin into ice cream. Genius!!
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What a crazy good idea!!
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Delicious. I want mine shortbread cookie crumbles and some whipped cream.
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I’m printing this for a time when I’m not feeling too lazy to make ice cream at home. I have an ice cream maker, just no motivation since I have to make ice cream every day at work.
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I was trying to decide between pumpkin pie and apple pie this Thanksgiving. Half of my family prefers apple and the other half prefers pumpkin, but I don’t have enough guests to justify both. I’m going to make this to go with the apple pie. It looks fantastic!
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Hubby would be in heaven with this!
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I am not big on ice cream during the colder months BUT this does sound amazing. I brought my ice cream maker downstairs. I think I’ll be bringing it back up. Thanks for being so inspiring. I am going to gain too much weight and it is all your fault! (maybe mine a bit!)
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This looks delish!
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