How To Make Pumpkin Ice Cream Easily At Home
Prep: 15mins
Cook: 15mins
Chill and Churn: 6hrs 30mins
Total: 7hrs
Servings: 6 to 8 servings
Yield: 1 quart
In my family, ice cream is a year-round favourite and not simply a summertime treat. My parents bought a second freezer when my nieces and nephews moved in, so we never ran out of ice cream when the whole family got together.
The flavours in our supply of ice cream vary with the seasons, but the product itself remains unchanged when the temperature drops.
The balance between craving comforting flavours and not wanting to go a whole season without ice cream is achieved in this homemade pumpkin ice cream.
It tastes just like the filling for pumpkin pie, but you won’t ever have to worry about the pie crust being soggy. Better yet, there’s no need to temper the eggs because the custard can be made all in one pot.
How To Make Pumpkin Ice Cream
All of the ingredients for making pumpkin ice cream are combined in one pot, which makes the process surprisingly easy. Over medium heat, thin the pumpkin custard; quickly chill in an ice bath.
Let the foundation cool in the fridge for a few hours to allow it to age. Allowing an ice cream foundation to age allows the flavours to develop and guarantees that it is completely cold before churning. It is frozen until solid after being churned in the ice cream maker.
Should The Eggs Be Tempered?
Tempering the eggs is a necessary step in most ice cream bases and custards, but I’ve opted out of it for convenience.
The technique of gradually whisking hot milk into the yolks of eggs to gradually increase their temperature is known as tempering the eggs.
It turns out that it’s not always required, and you can often do the same thing without taking the extra step. After reading an article by Kristina Razon, I now only use restraint when required.
Choosing A Pumpkin Puree?
I used canned pumpkin purée while making this ice cream. Ensure the pure pumpkin you’re using isn’t canned pumpkin pie filling.
It’s Libby’s 100% Pure Pumpkin that I stand by. It tastes better and is thicker than other brands I’ve tried.
Roasting a pumpkin and making your pumpkin purée will result in a deeper flavour. Pick a sugar pie-style pumpkin that is sweeter.
Slice it in half, then remove the seeds (save them for roasting or snacking). Once the pumpkin is soft and cooled, remove the pulp to use in the ice cream foundation.
Read also: Blue Moon Ice Cream Recipe
How To Serve Pumpkin Ice Cream
A large scoop of homemade ice cream is the best thing ever, unless you top it with all of your favourite toppings.
Try adding this maple sauce, salted caramel sauce, or hot fudge as a topping. You could top it with a dab of whipped cream and some crushed cookies.
For those who enjoy pumpkin spice lattes, consider ordering an affogato instead of waiting in line at the coffee shop.
Tips For Making Pumpkin Ice Cream
Explore 5 tips:
Cook The Base Low And Slow
Although you might be tempted to cook the ice cream base on a higher heat, thickening the custard slowly over low or medium heat keeps the yolks from curdling and results in a smoother ice cream.
While Cooking Whisk Constantly
The movement keeps the base of the pot from burning by distributing heat evenly throughout it.
Get A Thermometer.No Really
The best way to be sure the custard is cooked through is to use a thermometer.
Using an ice bath, swiftly and safely chill the ice cream base. By using an ice bath, you may avoid having the ice cream base warm up your refrigerator or sit on the counter for an extended period.
Add a Little Liquor
The ice cream becomes smoother when a small amount of alcohol (in this case, whisky or black rum) is added to assist prevent big ice crystals from forming.
Before freezing, most recipes incorporate the booze into the ice cream base. But it also makes the freezing process take longer. For this reason, I add it right before churning.
While the ice cream churns faster, you still get the same benefit (no big ice crystals).
“Make ahead”
Before churning, the ice cream foundation can be prepared ahead of time and kept in the fridge for two to three days.
A Note From Our Recipe Tester
“Pumpkin pie tastes better than cold pumpkin ice cream! The pumpkin and spices provide warmth, and the molasses and brown sugar give the ice cream a wonderful caramel flavour. Cooking the custard was easy because there was no need to temper the eggs.”
Ingredients
- One cup (250 grammes) pureed pumpkin
- Two cups, or 480 millilitres thick cream
- Four huge yolks from eggs
- 71 grammes, about 1/3 cup Light brown sugar that is tightly packed
- 67 grammes, or one-third cup Sugar in granules
- 43 grammes, or two tablespoons of molasses
- Pumpkin pie spice, two tsp
- 1/4 tsp finely ground salt
- One-tspn pure vanilla extract
- One tablespoon of optional dark rum or whisky
Steps to Make It
01: Gather the ingredients
02: In a medium saucepan, whisk together 1 cup (250 grammes) pureed pumpkin, 2 cups (480 ml) heavy cream, 4 large egg yolks, 1/3 cup (71 grammes) granulated sugar, 1/3 cup (67 grammes) firmly packed light brown sugar, 2 tablespoons (43 grammes) molasses, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon fine salt until smooth and well combined.
03: Place the pan over medium-low heat and cook for 10 to 15 minutes, whisking regularly, until the sauce thickens.
When the custard reaches 175 degrees Fahrenheit and a clean line can be drawn on the back of a spoon coated with custard, it is done.
04: Once you remove the pan from the heat, stir in one teaspoon of real vanilla essence.
05: Transfer the ice cream base into a medium metal bowl using a mesh sieve.
06: Pour water and ice into a bigger bowl to halfway fill it. Place the ice cream base bowl in the ice bath and let it cool. After placing a lid on the bowl, chill it in the refrigerator for a minimum of four hours or overnight.
07: Follow the manufacturer’s instructions while churning the base in your ice cream maker. In the final two minutes of churning, add 1 tablespoon of black rum or whisky, if using.
08: Before serving, place the ice cream in an airtight freezer container and freeze for at least two hours.
How To Store
The ice cream can be kept for up to two weeks in an airtight freezer container. Large ice crystals may begin to develop after two weeks, which would give the ice cream an unpleasant texture.
To provide further defence against ice crystals and freezer burn, cover the ice cream’s surface with a layer of plastic wrap.
Nutrition Facts (per serving)
Calories Carbs Fat Protein
344 26g 25g 6g
Read more: How To Make Rocky Road Ice Cream
Special Love Note For Pumpkin Ice Cream Lover
To My Dearest!
You bring sweetness and cosiness to every hour we spend together; you are the pumpkin spice in my life. As much as you enjoy every rich dollop of pumpkin ice cream, I treasure every moment we spend together.
Your affection for this sweet treat reflects your enthusiasm for life and highlights the enchantment in the everyday. Our love is deep, cosy, and eternal—just like the ideal combination of spices and cream.
Cheers to endless moments of delight and many more scoops of bliss. You are my sweetest treat, and I will always be appreciative of your affection.
FAQ’s
How Long Can You Keep Pumpkin Puree?
The USDA says that if you have already opened the can of pumpkin puree, it will be kept in the refrigerator for three to four days.
Any leftover pumpkin puree should be transferred to an airtight container before being refrigerated. If you plan to utilise the pumpkin puree later, you may also freeze it.
Do Pumpkins Freeze Easily?
Gather all fully grown pumpkins before a severe freeze. A light frost shouldn’t hurt the fruit, but it will ruin the vines. A severe freeze, though, might harm the fruit. Take extra caution when handling pumpkins to prevent bruises and wounds.
What Goes With Pumpkin Flavor?
Use sweet ingredients like chocolate, maple, honey, cranberries, or brown sugar, or spices like nutmeg, cinnamon, allspice, and vanilla to go well with pumpkin. Combine pumpkin with spices like cajun, chilli, cayenne, or pepper to make savoury recipes.
Can You Freeze A Pumpkin Ice Cream Pie?
The good news is that pumpkin pies freeze well. Pies made with rich custard filling—that is, significant fat content—freeze exceptionally well. Sweet potato pies and other pies with custard filling share this trait.
Are Pumpkins Seasonal?
Pumpkins are harvested in September and October and are a fall favourite in the United States. Actually, among the world’s leading producers of pumpkins is the United States. Illinois’s Morton bills itself as the “Pumpkin Capital.”
Conclusion
Pumpkin ice cream is easy and satisfying to make at home. To begin, combine sugar, pureed pumpkin, and your preferred spices (ginger, nutmeg, and cinnamon, for example).
To ensure a creamy texture, combine this combination with a base of heavy cream and whole milk. Add a sprinkling of vanilla extract for extra richness. Allow the mixture to cool completely before processing it in an ice cream machine until the desired texture is achieved.
Lastly, to firm up the churned ice cream, freeze it for a few hours. You may have handmade pumpkin ice cream that perfectly captures the flavour of fall with each scoop thanks to this simple process.
