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A KitchenAid ice cream attachment full of creamy pumpkin ice cream.
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5 from 1 vote

Pumpkin Ice Cream Recipe

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It's a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.
Course Dessert
Cuisine American
Keyword homemade pumpkin ice cream
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 8 servings
Calories 446kcal
Author Sue Ringsdorf

Ingredients

  • 2 ¼ cups heavy cream
  • 1 ¾ cups whole milk
  • 5 large egg yolks
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup pumpkin (canned puree, not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 Tablespoon vanilla extract
  • pinch of salt

Instructions

Make the pumpkin ice cream mixture.

  • NOTE: Make sure you freeze the KitchenAid attachment for at least 15 hours before using it to churn ice cream.
  • Heat liquid 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.
  • Combine egg yolks and sugar. In a small mixing bowl, combine the egg yolks and granulated sugar, and whisk well.
  • Temper eggs. 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. Add the brown sugar, a pinch of salt, and continue whisking and heating until the mixture reaches 165 degrees.
  • Add vanilla. Remove from heat and let cool slightly. Add vanilla extract. You can also strain the custard here if you’d like.
  • Chill liquid ice cream. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Churn ice cream.

  • 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.
  • Remove ice cream. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. 
  • 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.

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