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Homemade Pumpkin Ice Cream

Course Dessert
Keyword ice cream, pumpkin
Servings 3 cups

Equipment

  • Ice Cream Maker

Ingredients

  • 1 cup whole milk
  • ¼ cup (45 g) coconut sugar
  • 4 cinnamon sticks (about 3 inches each)
  • 1/4 teaspoon ground cinnamon
  • 1 Tbsp (8 g) coarsely chopped fresh ginger
  • 1/2 vanilla bean, split and scraped
  • teaspoon salt
  • 4 egg yolks
  • 1 1/4 cups (300 ml) heavy cream
  • 1 cup pumpkin puree
  • ¼ cup (78 g) maple syrup
  • 1/2 teaspoon freshly grated nutmeg

Instructions

  • In a medium, heavy-bottomed saucepan, heat the milk with the sugar, cinnamon sticks, ground cinnamon, ginger, vanilla pod and seeds, and salt, swirling occasionally until the mixture begins to steam and small bubbles appear around the sides of the pot. Turn off the heat, cover, and steep for 30 minutes.
  • Place the egg yolks in a medium bowl, and place the bowl on a damp towel to stabilize it. Re-warm the milk mixture to steaming, and then drizzle it into the egg yolks, whisking constantly. (This is called 'tempering,' and it prevents the yolks from scrambling.)
  • Return the custard mixture to the pot, and cook over medium-low heat, stirring constantly with a heat-proof silicone spatula, scraping the bottom and sides of the pot, just until the mixture begins to 'stick' (form a thin film over the bottom of the pot, and/or registers 170ºF on an instant-read thermometer.
  • Immediately remove the pot from the heat, and whisk in the cream, pumpkin puree, maple syrup, and nutmeg.
  • Cover the mixture and chill for at least 4 hours, and up to 2 days.
  • For creamier ice cream, place the ice cream mixture in the freezer for 15 minutes, stirring the mixture twice during that time.
  • Process the ice cream in an ice cream maker according to the manufacturer’s instructions, then scrape it into a container, cover, and 'cure' in the freezer until firm enough to scoop, 1-2 hours. The ice cream will keep, covered, in the freezer for up to several months, though it is best within the first few days of being churned.

Notes

This recipe was adapted ever so slightly from the cookbook Alternative Baker.