Description
This homemade Pumpkin Ice Cream is a creamy, spiced dessert perfect for fall. Made with pumpkin purée, warm spices, and rich dairy, it’s churned in an ice cream maker to create a smooth and flavorful treat. The recipe is simple to prepare, requiring chilling and churning to achieve the ideal texture, and it offers a cozy twist on classic ice cream.
Ingredients
Scale
Ice Cream Base
- 1 cup pumpkin purée
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
Spices & Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the pumpkin purée, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until the mixture is smooth and the spices are evenly distributed.
- Add Dairy and Vanilla: Pour in the heavy cream, whole milk, and vanilla extract. Continue whisking until the mixture is fully blended and the sugar has completely dissolved, ensuring a smooth custard base.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. This step allows the flavors to meld and the base to thoroughly chill, which is essential for proper churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until the ice cream thickens and gains a creamy texture.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container and freeze for an additional 2 to 4 hours. This helps the ice cream to firm up and improves the scoopability before serving.
Notes
- For a dairy-free alternative with richer flavor, substitute full-fat coconut milk for the heavy cream and whole milk.
- Add crushed graham crackers or a caramel swirl during the last few minutes of churning for added texture and flavor.
