This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Frozen Pumpkin Custard
Every year, fall seems to get more and more attention. I think we all just love a reason to celebrate a new season, change some seasonal decor, and most importantly, be inspired by new flavors. I love the coziness fall spices bring to any dish and it always reminds me of such warm memories. As you know, I love ice cream (is there even a word more powerful than love to describe my adoration of ice cream?!) and fall provides the perfect opportunity to enjoy one of my favorites: a frozen pumpkin custard!
Almost like eating a frozen pumpkin pie (I know, AMAZING concept, right?), this ice cream is the perfect way to enjoy fall even if it isn’t cold weather yet! And with the fickle weather that we have here in Iowa, when it’s September and October, you never know what temperatures the next week will bring! In either extreme, I make this frozen pumpkin custard because it’s just that good!
Follow These Tips
Serving & Storage
To serve – Serve slightly softened so it is scoopable and the custard texture feels silky. Top with whipped cream, crushed gingersnaps, or a sprinkle of cinnamon.
To store – Store in a freezer safe container for up to 2 months.
More Pumpkin Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Frozen Pumpkin Custard
Ingredients
- 2 ½ cups heavy cream
- 2 ½ cups milk
- 5 egg yolks
- 1 cup light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 15 oz pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp bourbon (optional)
Instructions
- Pour 2 cups heavy cream and 2 cups milk into a heavy-bottomed saucepan. Whisk in ¾ cup brown sugar to dissolve. Place over medium heat on the stove. Stir as the mixture starts to heat.2 ½ cups heavy cream, 2 ½ cups milk, 1 cup light brown sugar
- While mixture is heating, pour remaining milk and cream into a separate bowl with egg yolks. Add cinnamon, cloves, ginger, and nutmeg and whisk to combine.2 ½ cups heavy cream, 2 ½ cups milk, 5 egg yolks, 1 tsp ground cinnamon, ¼ tsp ground cloves, ½ tsp ground ginger, ¼ tsp ground nutmeg
- When the heating milk and cream mixture starts to steam and almost simmer, temper the egg yolk mixture by adding small amounts of hot mixture to the yolks. Then pour the yolks into heated mixture.
- Place back on stove over medium- to medium-high heat and stir constantly, watching to make sure it does not boil. When custard coats the back of a wooden spoon and leaves a stream when your finger is run through, it is ready. Remove from heat and strain through a fine mesh strainer to remove any cooked egg and clumps.
- Whisk in pumpkin, vanilla extract, and bourbon (if using). Cover tightly and place in the refrigerator until chilled (overnight is best).15 oz pumpkin puree, 1 tsp vanilla extract, 2 tbsp bourbon (optional)
- Following the manufacturer’s instructions, freeze in an ice cream freezer. With my favorite KitchenAid stand mixer (affiliate link) and ice cream maker attachment (affiliate link), it takes 20-30 minutes. Once frozen, it’s hard not to enjoy right away, but it’s best when chilled in a deep freeze for another four hours.
Video
Notes
- I love to use these handy ice cream containers (affiliate link) because they’re just the perfect size for my ice cream recipes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Hi, in your ingredients you call for 1 cup of brown sugar. In Step 1, you say to whisk in 3/4 cup of brown sugar into the milk and cream. Where does the rest of the brown sugar go?
This recipe is incorrect……How do the measurements 2 1/2 ups of heavy cream and a 1/2 cup of milk equal starting with 2 cups of heavy cream and 2 cups of milk THEN using the REMAINING milk to mix the egg yolks.????? I wanted to try this but worry that it may all wind up in the trash because of the misleading quantities……………sorry Kaleb, you need a proof reader!