Homemade Pumpkin Ice Cream

Indulge in the flavors of the season with our delicious pumpkin ice cream recipe. Creamy, spiced, and perfectly sweet.

pumpkin ice cream

My wife has been begging me to make her some Pumpkin Ice Cream. I usually make ice cream the easy way like my Homemade Oreo Cookie Ice Cream which does not require making the base in a saucepan.

This Pumpkin Ice Cream recipe is a little more involved in that you prepare the ice cream base in a saucepan and then have to freeze it for a minimum of 3 hours before adding it to the ice cream maker.

ice cream base in a bowl

Step 3 is very important so if you want to make sure your ice cream turns out nice and creamy, make sure you don’t skip this step. Skipping this step can cause the eggs to scramble which is not good.

pumpkin ice cream

Add some mini chocolate chips or some chocolate ice cream topping for more flavor!

pumpkin ice cream

You will need the following ingredients to make this Homemade Pumpkin Ice Cream recipe (see recipe card for quantities): Half and Half, Brown Sugar, Egg Yolks, Pumpkin Pie Spice, Salt, Vanilla Extract and Pumpkin Puree.

  1. In a medium saucepan combine the half and half and brown sugar. Cook over medium heat, stirring to dissolve sugar, about 4 minutes until bubbles form around the edges of the pan.
  2. In a small bowl whisk together the egg yolks, pumpkin pie spice, and salt.
  3. Gradually whisk about ½ cup of the hot half and half mixture into the egg mixture and continue to whisk until smooth.
  4. Pour the egg mixture into the half and half mixture in the pan. Cook and stir over medium heat until the mixture coats the back of a metal spoon, about 4 minutes. Do not let the mixture boil.
  5. Strain the mixture through a fine mesh colander into a large bowl. Stir in the vanilla extract. Whisk the pumpkin puree into the mixture until thoroughly combined. Cover and refrigerate until well chilled, at least 3 hours or overnight.
  6. Pour the mixture into the ice cream maker and mix for about 20 minutes. Pack the ice cream into a freezer-safe container.
  7. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
pumpkin ice cream

Printable Recipe Card

pumpkin ice cream

Homemade Pumpkin Ice Cream

Indulge in the flavors of the season with our delicious pumpkin ice cream recipe. Creamy, spiced, and perfectly sweet.
5 from 3 votes
Prep Time15 minutes
Cooling Time 6 hours
Total Time6 hours 15 minutes
Course Dessert
Cuisine American
Servings 9
Calories 141 kcal

Equipment

Ingredients
 

Instructions
 

  • In a medium saucepan combine the half and half and brown sugar. Cook over medium heat, stirring to dissolve sugar, about 4 minutes until bubbles form around the edges of the pan.
  • In a small bowl whisk together the egg yolks, pumpkin pie spice, and salt.
  • Gradually whisk about ½ cup of the hot half and half mixture into the egg mixture and continue to whisk until smooth.
  • Pour the egg mixture into the half and half mixture in the pan. Cook and stir over medium heat until the mixture coats the back of a metal spoon, about 4 minutes. Do not let the mixture boil.
  • Strain the mixture through a fine mesh colander into a large bowl. Stir in the vanilla extract. Whisk the pumpkin puree into the mixture until thoroughly combined. Cover and refrigerate until well chilled, at least 3 hours or overnight.
  • Pour the mixture into the ice cream maker and mix for about 20 minutes. Pack the ice cream into a freezer-safe container.
  • Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Nutrition

Calories: 141kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 110mgSodium: 110mgPotassium: 230mgFiber: 1gSugar: 23gVitamin A: 4548IUVitamin C: 1mgCalcium: 145mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Denise says:

    My family loves pumpkin so I decided to try my hand at it. It turned out perfectly and was very creamy.