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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream
I love a good pumpkin pie and, while I will always make the classic recipe in the fall, I like the flavors enough to want to experiment with them. Sometimes, this means putting a twist on the pie by adding other elements and turning it into something like a Chocolate Pumpkin Pie. Other times, this means taking those pie ingredients and putting them in a different form entirely, like I did with this Pumpkin Pie Ice Cream.

This homemade ice cream really captures the flavor of pumpkin pie. The ice cream includes pumpkin puree, brown sugar, pumpkin pie spices and vanilla extract. The ice cream has a custard base, meaning that it is made with egg yolks and cream that are cooked together before freezing. This means that you’ll have to prepare the base in advance and chill it for several hours (preferably overnight) before making your ice cream, but it also means that the finished product has a richer, smoother consistency than most ice creams made with other methods. You’ll also get a good-sized batch of ice cream from this recipe (1.5 qts), so although there is some chilling time, you’ll have plenty to enjoy in the long run.

You’ll get the best results with this ice cream by using an ice cream maker. If you don’t have one, you can pour the ice cream into a loaf pan or bowl, freeze it and vigorously stir it (an electric mixer works well, as does transferring it to a food processor) every 30-45 minutes until it has frozen. But you will definitely get the best results with an ice cream maker and if you like to make ice cream at home, it is probably worth investing in one. Serve this ice cream in mini graham cracker crusts for more pumpkin pie flavor, or just top it off with some whipped cream and serve it in a nice dish.

Pumpkin Pie Ice Cream
2 cups heavy cream
1 1/2 cups milk
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp salt
1 cup pumpkin puree
3 large egg yolks
1 tsp vanilla extract

In a medium sized saucepan, combine cream, milk (you can use half and half instead of the cream/milk mixture), brown sugar and all spices. Cook over medium heat, stirring occasionally, until mixture almost comes to a boil and all of the sugar is dissolved.
Meanwhile, whisk together pumpkin puree and egg yolks in a large mixing bowl. When the cream is very hot, drizzle it into the egg mixture while whisking constantly to temper the eggs. Once the hot cream has been completely incorporated, transfer the mixture back to the saucepan. Cook over medium heat, stirring frequently with a spatula and scraping the bottom and sides of the bowl, until mixture has thickened and coats the back of a spoon. Stir in vanilla extract and remove from heat.
Strain (optional, to ensure smoothness) into a large, clean bowl, cover with plastic wrap and refrigerate for 6 hours or overnight.
Pour chilled mixture into an ice cream maker and freeze as directed.
Transfer to a freezer safe container and allow ice cream to firm up for 1-2 hours before serving.

Makes 1 1/2 quarts.

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  • The Blue-Eyed Bakers
    October 15, 2010

    Oh yay! You’ve made our beloved ice cream fall-friendly! We can only imagine how creamy and spicy this is…! And it’s ice cream…YAY!

  • Mary @ Bites and Bliss
    October 15, 2010

    Ohhh yes, thank you!! I love anything pumpkin pie. The fact that anything happens to be ice cream is even better!

  • the blissful baker
    October 15, 2010

    this sounds super yummy! i had pumpkin gelato last week and it was fantastic!

  • Cat @ Oh My Sugar High
    October 16, 2010

    I don’t believe I’ve ever had pumpkin flavored ice cream before but this sure does look tasty. You think spooning it over pumpkin pie would be overkill?

  • Terri A
    October 17, 2010

    My custard is in the refrigerator. It smells so good, I can’t wait to make the ice cream tomorrow night!

  • Sues
    October 18, 2010

    Awesome!! I made a sweet potato ice cream a few weeks ago and it was fabulous… Now I need to move on to pumpkin 🙂

  • Becky
    October 18, 2010

    I have Trader Joe’s pumpkin spice Ice Cream in the freezer right now. It is soooooo good. It is calling my name. Any spicy, pumpkin sweet treat will always be my favorite. (Closely followed by chocolate.)

  • Anna
    October 18, 2010

    Ahh! That looks awesome and sounds amazing! Definitely will have to try it sometime soon.

  • lori
    October 18, 2010

    I just bought my cream to make pumpkin ice cream. Its a tradition in the fall.

  • Valeria
    October 18, 2010

    I just found your website searching for a marble cake recipe, and found so many other recipes that I want to try this week! Thanks for great recipes!

  • Mary
    October 22, 2010

    Very pretty picture of the ice cream! I made pumpkin ice cream last month and served it with maple tuiles.

  • Shelly
    October 24, 2010

    Thanks so much for posting this!
    I was actually making my own version of pumpkin pie ice cream today. My local store had some pumpkin spiced whole milk, I used that with whipping cream and pumpkin, but I didn’t even think of brown sugar! Luckily I saw your post on foodgawker before I put mine in the ice cream maker, it needed more sugar anyway haha.
    I’m going break up some graham crackers and throw them in the mix when it’s almost done.
    Yours looks AMAZING!

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