Pumpkin Ice Cream Recipe

Name: Pumpkin Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 1 1/4 cups heavy cream; 134 grams brown sugar; 2 tablespoons corn syrup; 1/4 cup honey; pinch salt; 4 grams dehydrated non-fat milk powder; 6 grams corn starch; 2 grams Cremodan 30 ice cream stabilizer (optional); 1 1/2 ounces cream cheese; 3/4 cup Libby's canned pumpkin; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon fresh grated nutmeg; pinch clove; 1/2 teaspoon vanilla extract

Servings: persons

2 cups whole milk
1 1/4 cups heavy cream
134 grams brown sugar
2 tablespoons corn syrup
1/4 cup honey
pinch salt
4 grams dehydrated non-fat milk powder
6 grams corn starch
2 grams Cremodan 30 ice cream stabilizer (optional)
1 1/2 ounces cream cheese
3/4 cup Libby's canned pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
pinch clove
1/2 teaspoon vanilla extract

1
Reserve 1/4 cup of milk. Set aside.
2
Combine remaining 1 3/4 cups milk with heavy cream, brown sugar, corn syrup, honey, and salt in a medium sauce pan. Bring to a boil.
3
Meanwhile, mix 1/4 cup milk with milk powder, corn starch, and ice cream stabilizer. Make a paste.
4
Once ice cream base mixture has come to a boil, stir in paste and let it return to a boil for about a minute.
5
Add remaining ingredients to a blender. Then pour ice cream base into the blender. Be careful (it's hot!). Blend until fully combined.
6
Setup a large bowl filled with ice and water. Pour the pumpkin ice cream base into a large ziplock bag. Remove the air and submerge in ice bath until fully chilled.
7
Let the ice cream base mature overnight in the fridge.
8
When ready to churn, follow instructions on your ice cream maker. I used a Pacojet for this recipe. If using a standard machine, add 2 tablespoons of vodka just before churning to keep the ice cream slightly soft when serving directly from the freezer.

561

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 16 ingredients. The key ingredients include: 2 cups whole milk, 1 1/4 cups heavy cream, 134 grams brown sugar, 2 tablespoons corn syrup, and more.

Yes, 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.

Pumpkin Ice Cream

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