Pumpkin ice cream is a creamy homemade ice cream that tastes just like pumpkin pie, but better. Make your friends and family swoon!
I’m a self proclaimed pumpkin fanatic and this is the best pumpkin ice cream I’ve ever tasted. I think you can see it in the photos ~ the rich color signifies that true pumpkin pie flavor better than any store bought pumpkin ice cream I’ve ever tried. Before you ask, yes I do have a no-churn pumpkin ice cream option, but it is not as delicious.
✔️ Store bought can’t compete! This ice cream is made with a special classic egg custard base and the perfect spice blend for best creamiest texture ~ like pumpkin pie, but better.
✔️ It’s a super fun à la mode alternative to plain vanilla for so many classic fall desserts like pumpkin or pecan pie.
✔️ Use it in your favorite dessert cocktail!
I could not resist tasting this epic fall ice cream at every stage, from the thick warm custard to that first frosty scoop. You can see the spices in the photo above, they signify a fabulous pumpkin pie flavor. I guarantee even pumpkin pie skeptics will love this frosty take.
how to make custard based pumpkin ice cream ~ it’s easy!
This particular recipe requires an ice cream maker, this is the one I’ve had for years, and love. It’s easy to use and churns ice cream in 15-20 minutes!
- Heat the custard mix on the stove (milk, cream, egg yolks, puree, sugar, and spices) until it has thickened and coats the back of a spoon.
- Chill thoroughly (overnight is fine.)
- Churn in the machine.
- Chill the soft ice cream until scoop-able.
tips and tricks for making homemade pumpkin ice cream
A splash keeps homemade ice cream smoother and scoop-able because alcohol has a lower freeze point. You won’t taste it, but it does make a difference.
Use 2–4 Tbsp of corn syrup/honey (reduce sugar by the same amount.) You can also whisk in 2-3 tablespoons of brick style cream cheese to the cooked custard base.
Use fresh individual spices, the flavors are so much better. Here’s a recipe for homemade pumpkin spice.
Homemade ice cream will get quite hard when stored overnight. If necessary leave it out on the counter for a few minutes to soften before scooping.
Make the custard base a day or two ahead of time and churn the day you want to serve.
Pumpkin Ice Cream
Equipment
- ice cream maker this is the one I use
Ingredients
- 3/4 cup dark brown sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 6 egg yolks
- 1 cup canned pumpkin puree
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 3 Tbsp Bourbon (optional – see Notes)
Instructions
- In a large saucepan, whisk together the brown sugar, spices, and salt.
- Add the egg yolks and whisk well until smooth.
- Add the pumpkin puree, and whisk again until smooth.
- Slowly add the cream and the milk, whisking until everything is well incorporated.
- Set the pan over medium/low heat and cook for about 10-12 minutes, stirring constantly with a whisk or a silicone spoonula until the mixture is steaming, thickened slightly, and just about to come to a boil.
- Remove from the heat and pour the mixture through a fine mesh strainer into a bowl.
- Stir in the vanilla extract and the alcohol (if using). Chill the mixture in the refrigerator until completely cold (you can do this overnight if you like.)
- Process in your ice cream machine according to its directions.
- Spoon the soft ice cream into a container and enjoy as soft serve or freeze until firm. This will take several hours.
Notes
Nutrition
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How do you make this recipe if you don’t have ice cream maker?
Check out my no churn pumpkin ice cream recipe.
This is a terrific recipe and I really love it! I have substituted Mango for the Pumpkin without the spices, and it tastes great. In my case, I use 1/3 cup of sugar and non-fat condensed milk and 2% evaporated milk.
One question: how do you calculate the calories?
Thanks Mitchell, and I’ve added the nutrition info.