Pumpkin Ice Cream

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Fall is here and it’s time to make Homemade Pumpkin Ice Cream. Creamy and full of autumn flavors, this ice cream makes the ultimate dessert!

Pumpkin flavors are my favorite. Next, try my Pumpkin Spice Sugar Cookies, some Mini Pumpkin Cheesecakes, and the Best Pumpkin Cake!

Three serving bowls of pumpkin ice cream on a striped napkin.

Homemade Ice Cream

I’ve been sharing a new ice cream recipe each month, and this is the 8th one in my series. Who can pass up the opportunity to try a new flavor each month? I love it when you agree with me!

Some of my favorites from my series include Homemade Vanilla Bean Ice Cream, Chocolate Peanut Butter Ice Cream, and Blueberry ice Cream. But really, I never met an ice cream flavor that I didn’t like!

What’s really great, is that you can take THIS pumpkin ice cream and use it in my Pumpkin Ice Cream Pie recipe. A dessert that my mother-in-law made back in the day, and I’m carrying on the tradition as my family asks for it every year.

A pan of pumpkin ice cream, with a scoop inside the pan.

Ingredient Notes

  • Dairy – I used a slightly larger percentage of heavy cream to whole milk for this recipe.
  • Fall Spices – I love using cinnamon and pumpkin pie spice for all things pumpkin!
  • Pumpkin Puree – Make sure you use the pumpkin puree and not pumpkin pie filling.
  • Sugars – For this recipe, I used mostly brown sugar with a tad bit of granulated sugar.
  • Eggs – Five egg yolks adds to a nice creamy texture.
  • Vanilla – I love using a generous dose of Watkin’s vanilla!

DIY Pumpkin Pie Spice – make your own with a simple combo of cinnamon (3T), ginger (2t), nutmeg (2t), allspice (1t), and cloves (1t).

The ingredients labeled.

Tempering is the process of slowly bringing two liquids to the same temperature before blending them together. With eggs, tempering prevents the proteins in the eggs from binding together so they won’t clump together and scramble.

How to Temper Eggs

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

  1. In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.
  2. In a small mixing bowl, combine the egg yolks and both sugars, and whisk well.
  3. When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.
  4. Then pour the contents of the bowl into the saucepan and place it back on the heat. Continue whisking and heating until the mixture reaches 165 degrees.
  5. Remove from heat and let cool. Add vanilla extract. You can also strain the custard here if you’d like.
  6. Refrigerate until very well chilled.

How to make the ice cream

  1. Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
  2. Remove. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. 
  3. Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
An ice cream churner after making ice cream.
Overhead shot of a pan of pumpkin ice cream.

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

In addition to this ice cream series, I’m sharing a pizza recipe in another series. Try my Meatball Pizza Recipe, a delicious Godfather’s Taco Pizza, some Low Carb Cauliflower Pizza, and the best French Bread Pizza!

Let’s have a pizza and ice cream party STAT!

Side shot of a bowl of pumpkin ice cream with a cinnamon stick.

xoxo ~Sue

A pan of pumpkin ice cream with an ice cream scoop.

Pumpkin Ice Cream

Fall is here and it's time to make Homemade Pumpkin Ice Cream. Creamy and full of autumn flavors, this ice cream makes the ultimate dessert!
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Course: Dessert
Cuisine: American
Keyword: homemade pumpkin ice cream
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 3 hours
Servings: 8 servings
Calories: 446kcal
Author: Sue Ringsdorf

Ingredients

  • 2 ¼ cups heavy cream
  • 1 ¾ cups whole milk
  • 5 large eggs
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 Tablespoon vanilla extract
  • pinch of salt

Instructions

Make the pumpkin ice cream mixture.

  • In a small saucepan, combine the whole milk, heavy cream, pumpkin, cinnamon, and pumpkin pie spice – and heat over medium heat. Heat until it reaches 165 degrees on a digital thermometer, whisking often. Do not boil.
  • In a small mixing bowl, combine the egg yolks and both sugars, and whisk well.
  • When the milk mixture reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot mixture into the eggs.
  • Then pour the contents of the bowl into the saucepan and place it back on the heat. Continue whisking and heating until the mixture reaches 165 degrees.
  • Remove from heat and let cool. Add vanilla extract. You can also strain the custard here if you’d like.
  • Refrigerate until very well chilled.

Churn ice cream.

  • If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
  • Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. 
  • Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Notes

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.
DIY Pumpkin Pie Spice – make your own with a simple combo of cinnamon (3T), ginger (2t), nutmeg (2t), allspice (1t), and cloves (1t).

Nutrition

Calories: 446kcal | Carbohydrates: 39g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 101mg | Potassium: 254mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2475IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

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