Pumpkin Ice Cream
Homemade pumpkin ice cream couldn’t be any more appropriate for the fall season. This one combines a creamy texture with warm flavors, and all you need is an ice cream freezer!
Servings: 5 cups
Ingredients
- ¾ cup pumpkin puree
- 1 ¼ cups heavy cream
- 2 cups + 2 tbsp whole milk separated
- ¾ cup granulated sugar
- 2 tbsp corn syrup
- ¼ tsp kosher salt
- 3 large egg yolks
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Instructions
- Prepare the base: Add the pumpkin pureé to a 4-quart saucepan and place over medium heat. Stir and cook the pumpkin until it is slightly darker and creates a film on the bottom of the pan, 3-5 minutes. Add 2 cups of milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.¾ cup pumpkin puree, 1 ¼ cups heavy cream, 2 cups + 2 tbsp whole milk, ¾ cup granulated sugar, 2 tbsp corn syrup, ¼ tsp kosher salt
- While the mixture is heating, make the slurry: In a separate bowl, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch. When the milk and cream mixture begins to simmer, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.2 cups + 2 tbsp whole milk, 3 large egg yolks, 1 tbsp cornstarch
- Add the flavors: Off heat, add the vanilla, cinnamon, and ginger. Whisk to combine and pour the custard through a sieve to ensure the ice cream is smooth. Allow the mixture to cool to room temperature, then cover and chill for 6-8 hours1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger
- Freeze: Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.
Nutrition
Serving: 0.5cup | Calories: 174kcal