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Frozen pumpkin custard scooped onto a small white pumpkin with yellow and white pumpkins in background on a wood surface
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5 from 1 vote

Frozen Pumpkin Custard

This frozen pumpkin custard is a mix of delicious fall-time spices and even some real pumpkin! Plus it can be flavored with a bit of bourbon to give it an extra kick!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Ice Cream
Cuisine: American
Difficulty: Easy
Method: Freezing
Servings: 5 cups
Author: Kaleb

Equipment

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

Serving: 0.5cup | Calories: 346kcal