Pumpkin Ice Cream
Prep time
Cook time
This easy pumpkin ice cream recipe has it all - smooth, creamy and full of comforting fall spices. Recipe source: David Lebovitz
Serves: ~ 4 cups frozen ice cream
  • 1 and ½ cups whole milk
  • 1 cup heavy cream
  • ⅓ cup plus 2 Tablespoons granulated sugar
  • 1 teaspoon freshly-grated ginger
  • ½ teaspoon ground cinnamon
  • 1 cinnamon stick
  • ½ teaspoon freshly-ground nutmeg
  • ¼ teaspoon kosher salt
  • 5 large egg yolks
  • ¼ cup packed dark brown sugar
  • ½ teaspoon vanilla extract
  • ¾ cup canned pumpkin puree
  1. Fill a large bowl with ice, and nest a smaller bowl down in the ice. The smaller bowl should be able to hold at least 8 cups of liquid.
  2. In a medium, heavy-bottomed saucepan, whisk together the milk, cream, white sugar, ginger, cinnamon, nutmeg and salt.
  3. Add the cinnamon stick, and warm the mixture over medium-low heat until the it just begins to bubble .
  4. Meanwhile, barely whisk the egg yolks in a separate bowl.
  5. Add about ½ cup of hot milk to the egg mixture, and whisk together, stirring constantly (you don't want to scramble your eggs!)
  6. Pour egg yolk mixture back into the hot milk, and place back over low heat.
  7. Stir constantly (with a heat-proof spatula) until the mixture thickens and coats the spatuala (about 160-170 degrees F). Be sure to scrape the bottom of the pan with the spatula while cooking.
  8. Immediately pour the mixture through a fine-mesh strainer into the bowl over the ice bath. Use a whisk to help you push the mixture through the strainer.
  9. Stir in the brown sugar and stir until the mixture is cool.
  10. Place mixture in the refrigerator and chill until very cold - a couple of hours at minimum, but preferably overnight.
  11. Once chilled, remove from refrigerator and and the vanilla and pumpkin puree.
  12. Again, press the mixture through a fine-mesh strainer to catch any pumpkin pulp. Use a spatula to assist if necessary.
  13. Place custard in your ice cream maker, and follow manufacturers directions to freeze.
  14. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/10/pumpkin-ice-cream.html/