Maple Pumpkin Ice Cream Recipe

Name: Maple Pumpkin Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups Heavy Cream; 1/2 cups Whole Milk; 2 whole Cinnamon Sticks; 5 whole Cloves; 2/3 cups Pure Maple Syrup; 1/4 cups Light Brown Sugar, Packed; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Freshly Grated Nutmeg; 1/4 teaspoons Salt; 6 whole Egg Yolks; 1 cup Pumpkin Puree; 1/2 teaspoons Vanilla Extract

Servings: persons

2-1/2 cups Heavy Cream
1/2 cups Whole Milk
2 whole Cinnamon Sticks
5 whole Cloves
2/3 cups Pure Maple Syrup
1/4 cups Light Brown Sugar, Packed
1/4 teaspoons Ground Ginger
1/4 teaspoons Freshly Grated Nutmeg
1/4 teaspoons Salt
6 whole Egg Yolks
1 cup Pumpkin Puree
1/2 teaspoons Vanilla Extract

1
In a medium sauce pan, combine heavy cream, milk, cinnamon sticks and cloves. Bring to a gentle simmer over medium heat, cover and remove from heat. Allow to steep about 30 minutes or until cinnamon and clove flavors are apparent.
2
Place sieve over a large bowl and set aside. Reheat cream mixture over medium heat until it comes back to slight simmer. Stir in maple syrup, sugar, ginger, nutmeg and salt until dissolved. Whisk egg yolks together in a small bowl. Temper eggs by spooning about 1/4 cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.
3
Strain ice cream base through sieve into the bowl to remove cinnamon stick, cloves and any lumps. Whisk in pumpkin and vanilla until combined. Cover and chill in the fridge at least 4 hours or up to 24 hours.
4
Freeze using an ice cream machine according to the manufacturer's instructions. Let set completely in the freezer. Enjoy.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2-1/2 cups Heavy Cream, 1/2 cups Whole Milk, 2 whole Cinnamon Sticks, 5 whole Cloves, and more.

Yes, Maple 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.

That's it — enjoy your meal!

Maple Pumpkin Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions