Homemade Pumpkin Ice Cream Recipe

Name: Homemade Pumpkin Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup homemade pumpkin puree; 1 teaspoon vanilla extract; 1 vanilla bean, halved lengthwise and seeds scraped out; 2 cups heavy cream; 1 1/4 cups dark brown sugar, divided; 5 egg yolks; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 pinch salt; 1 pinch ground nutmeg

Servings: persons

1 cup homemade pumpkin puree
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise and seeds scraped out
2 cups heavy cream
1 1/4 cups dark brown sugar, divided
5 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
1 pinch ground nutmeg

1
Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2
Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3
Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4
Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5
Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6
Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup homemade pumpkin puree, 1 teaspoon vanilla extract, 1 vanilla bean, halved lengthwise and seeds scraped out, 2 cups heavy cream, and more.

Yes, Homemade Pumpkin Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Homemade Pumpkin Ice Cream

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