Homemade Pumpkin Ice Cream
Updated on May 18, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Indulge in the flavors of the season with our delicious pumpkin ice cream recipe. Creamy, spiced, and perfectly sweet.
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.
Recipe Tip
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.
Serving Suggestions
Add some mini chocolate chips or some chocolate ice cream topping for more flavor!
Gather your Ingredients
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.
How to Make Homemade Pumpkin Ice Cream
- 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.
Printable Recipe Card
Homemade Pumpkin Ice Cream
Ingredients
- 3 Cups Half and Half
- ¾ Cup Brown Sugar, packed
- 5 Egg Yolks
- 1 Tsp Pumpkin Pie Spice
- ¼ Tsp Salt
- 1 Tsp Vanilla Extract
- 1 Cup Pumpkin Puree
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
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.
My family loves pumpkin so I decided to try my hand at it. It turned out perfectly and was very creamy.