Homemade Pumpkin Spice Ice Cream
Skip the store-bought pints! This homemade pumpkin spice ice cream is rich, creamy, and bursting with fall flavor.
Servings: 8 servings
Calories: 433kcal
Equipment
- Ice cream machine
- Ice cream tub container
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract I used vanilla paste
- 10 egg yolks
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1 cup pumpkin puree canned pumpkin
Instructions
- In a saucepan, heat milk, cream, and vanilla over medium until steaming.
- In a bowl, whisk egg yolks, brown sugar, cinnamon, and pumpkin spice until smooth.
- Slowly whisk in hot cream (one ladle at a time) to the egg yolk mixture to temper. Return the mixture back to the saucepan and cook over a medium-low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F).
- Remove from the heat and blend in the pumpkin puree with a hand blender until smooth. Strain the custard through a fine-mesh sieve into a bowl resting on a ice bath.
- Cover and chill for at least 4 hours or overnight in the refrigerator.
- Churn in an ice cream maker according the the manufacturer’s instructions. Transfer to a container, press parchment on top, and freeze 4–6 hours until firm.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Strain your custard through a fine-mesh sieve for a silky-smooth texture.
- Cook custard until it reaches 170-175°F (76-79°C) and coats the back of a spoon.
- Chill the custard for at least 4 hours and preferably overnight before churning.
- If ice cream is to hard, let it sit a few minutes to soften before scooping.
- Freeze in a airtight container and place a piece of parchment paper over the ice cream to prevent ice crystals.
- Optional add-ins are chopped nuts, granola, gingersnap cookie crumble, or a bourbon caramel sauce.