Homemade Pumpkin Ice Cream

This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 345 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 1 pinch ground nutmeg
• 5 egg yolks
• 2 cups heavy cream
• 1 cup homemade pumpkin puree
• 1 vanilla bean, halved lengthwise and seeds scraped out
• 1 ¼ cups dark brown sugar, divided

Recipe Instructions

Step 1

Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.

Step 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.

Step 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.

Step 4

Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.

Step 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.

Step 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.

Step 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.