pumpkin ice cream

Name: Pumpkin Ice Cream
Prep time: 13 h 30 min
Cook time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 cups - heavy cream; 1 cup - whole milk; 1 - vanilla bean, split and scraped; 3/4 cup - brown sugar; 8 - egg yolks; 1 cup - pumpkin puree; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground nutmeg; 1 dash - dark rum; 1 pinch(es) kosher salt

4 Pinches

Vickie Parks

Renton, WA

Updated on Nov 22, 2016

I tried pumpkin ice cream at a Christmas Village shopping extravaganza several years ago and I loved it. Since then, I have always tried to make pumpkin ice cream because it's not easy to find in the grocery stores (even in the fall, when you'd think markets would be most likely to stock it). I have several recipes for pumpkin ice cream, and this is one that we really like. I've experimented with the spices and the end result is always a fantastic pumpkin ice cream. So adjust the spices to suit your taste preferences, but what is listed is a great starting point.

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prep time 13 Hr 30 Min

cook time 30 Min

method Ice-Cream Maker

yield 1 quart

Ingredients

2 cups - heavy cream
1 cup - whole milk
1 - vanilla bean, split and scraped
3/4 cup - brown sugar
8 - egg yolks
1 cup - pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 dash - dark rum
1 pinch kosher salt

How To Make pumpkin ice cream

Step 1

In a medium saucepan over medium heat, bring the cream and milk to a low simmer. Stir in the vanilla bean and scraped vanilla bean seeds. Cover saucepan, remove from heat, and let mixture steep for 1 hour (don't lift the lid while it's steeping). After 1 hour, discard vanilla bean.

Step 2

In another saucepan, whisk together the sugar, egg yolks, pumpkin purée, cinnamon, cloves and nutmeg until very well combined. Slowly pour milk mixture into saucepan, whisking constantly, until smooth and all ingredients are thoroughly blended. Set over medium heat and cook, stirring frequently, until the custard thinly coats the back of a spoon. DO NOT let the mixture boil.
Step 3

Pour custard through a fine mesh strainer, then stir in rum and salt. Transfer to an airtight container, cover container and chill at least 8 hours or overnight.
Step 4

After 8 hours of chilling (or the next day), churn according to manufacturer's instructions. Transfer ice cream to airtight container and place in freezer for at least 4 to 5 hours before serving.
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