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!
Do you have crazy swings of temperatures when seasons are transitioning where you live? Let me know in the comments (and make sure to leave a star rating too)!
I know, I got kind of creative with this and served it in a carved out miniature pumpkin. Don’t feel obligated to do the same (although it’ll totally delight anyone you serve it to). A simple fall-themed bowl will work well too.
This frozen custard is thick, creamy and pretty much the essence of fall. It will absolutely stun anyone who takes a bite! Let’s all say it together: fall has officially begun!
Watch how to make this frozen pumpkin custard
You can tell that I totally love pumpkin-flavored ice creams because I’ve also made a pumpkin ice cream recipe and a no-churn pumpkin spice ice cream recipe. No judgment please – they’re just too good not to share!
Frozen Pumpkin Custard
- 2 ½ cups heavy cream
- 2 ½ cups milk
- 5 egg yolks
- 1 cup brown sugar
- 15 oz pumpkin pureé
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp freshly ground nutmeg
- 2 tbsp bourbon (optional)
- 1 tsp vanilla extract
- Pour two cups heavy cream and two cups milk into a heavy bottomed saucepan. Whisk in ¾ cup brown sugar to dissolve. Place over medium heat on stove. Stir as the mixture starts to heat.
- While mixture is heating, pour remaining milk and cream into a separate bowl with egg yolks. Add spices and whisk to combine.
- 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 and bourbon (if using). Cover tightly and place in the refrigerator until chilled (overnight is best).
- 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.
- I love to use these handy ice cream containers because they’re just the perfect size for my ice cream recipes!