Homemade Pumpkin Ice Cream Recipe
Homemade Pumpkin Ice Cream Recipe | Like eating a cold rich thick pumpkin pie. Fall is in the air and pumpkin is ranking supreme. Instead of serving pumpkin pie surprise everyone with pumpkin ice cream! Your guests will truly think they are eating pumpkin pie. In fact I would recommend adding a dollop of whip cream on top. For a little crunch and even more flavor, crumble some store bought peanut brittle on top. QUESTION: Why do we wait until Fall to have pumpkin?
Add this Pumpkin Ice Cream to your Fall Pinterest boards. Don’t have any Fall boards? Let me help you build one.
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Homemade Pumpkin Ice Cream Recipe
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/8 teaspoon salt
- 5 large egg yolks
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon vanilla extract
Instructions
- Add the milk, cream granulated sugar, brown sugar and salt to a medium saucepan.
- Heat to a simmer, stirring occasionally.
- Place egg yolks in a medium size bowl; while whisking slowly drizzle in half of the warm milk mixture.
- Transfer warm egg mixture to the saucepan with remaining warm milk; whisk to combine.
- Cook stirring constantly, until mixture thickens and coats the back of a wooden spoon.
- Remove from heat; strain through a sieve.
- Stir in pumpkin, pumpkin pie spice and vanilla.
- Cover and refrigerate until thoroughly chilled (about 4 hours).
- Freeze pumpkin mixture in an ice cream maker according to manufacturer's instructions.
- Transfer to a freezer safe container (*I like to use a loaf pan*).
- Cover and freeze until firm (about 3 hours).
- Serve if desired with whip cream and brittle.
MORE ICE CREAM RECIPES
1. LEMON BLUEBERRY PIE ICE CREAM 2. PEANUT BUTTER CUP ICE CREAM 3. MINT CHOCOLATE CHIP ICE CREAM
I absolutely Love your Blog! I have “saved” Many Many recipes & tried a few as well! What I really want to ask you about are the little Aluminum Ice Cream “cups” in the picture today. Where did you get them & do you know anything at all about them? I have about a Dozen of them that came from my Grandmothers kitchen. My Mom passed away before I could ask her about them. I love them & use them all the time for little “cupcake” style cakes. Especially to make little samples when I try “new” recipes, so I can taste test without cutting into the cake.
Thank you again for a wonderful Blog and I look forward to all of your future posts.
Hi Robin, Thanks for the kind words. I found my jello molds at a good will store. The molds are vintage from the 50’s when jello was all the rave.