Pumpkin Ice Cream

by Kate on November 12, 2012

Post image for Pumpkin Ice Cream

Riddle me this, Batman. How is it even remotely possible that we’re nearly halfway through the month of November and I haven’t posted a pumpkin recipe since that Cream Cheese Pumpkin Bundt Cake and the Apple Pumpkin Bread Pudding, both at the beginning of October? Usually from October through December, there’s a pumpkin bonanza in my house and in turn, here. It didn’t even occur to me until the other day that hey, I’ve pretty much completely missed pumpkin season which happens to be one of my favorite autumn flavors. I don’t know what happened but I’m here today to rectify the situation.









Two weeks ago we had a hurricane, then last week we had a bunch of snow (which Maddy and Molly loved!) and here we are as I write this with a 60-degree day. Clearly, Mother Nature is slightly confused. Despite her confusion, it’s still fall and that means pumpkin but it is warm for the moment so I’m thinking ice cream. Pumpkin ice cream! I love making homemade ice cream but I’ve never made one that wasn’t meant for summer months consumption. So when I realized I had lapsed on my seasonal responsibility to consume as much pumpkin as humanly possible, I decided to change that.

This ice cream is smooth, creamy and I kid you not, it tastes exactly like eating pumpkin pie in ice cream form. In fact, if you sprinkle graham cracker crumbs or gingersnap crumbs on top, it truly makes this ice cream taste like pumpkin pie. I also sprinkled candied pecan pieces on top that were ridiculously good! I loved experimenting with different toppings so see what strikes your fancy. There are so many possibilities.



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Pumpkin Ice Cream

1 hour

Yield: 1 Quart

Pumpkin Ice Cream

This autumn ice cream is creamy, smooth and sprinkled with some crushed graham cracker crumbs, tastes just like eating pumpkin pie.


  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1/2 teaspoon freshly-ground nutmeg
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon vanilla paste
  • 3/4 cup canned pumpkin puree (100% pure pumpkin puree, not pumpkin pie filling)


  1. Make an ice bath by putting some ice and a small amount of water in a large bowl. Place a smaller metal bowl inside the ice bowl and set a fine mesh sieve on top of the smaller bowl.
  2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until steam rises from it and the edges just begin to bubble.
  3. In a small bowl, whisk the egg yolks. Add a ladle full of the warm milk mixture to the egg yolks, whisking constantly. Continue to add half of the milk mixture, one ladle full at a time.
  4. Pour the yolk mixture back in to the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula, until the mixture thickens and coats the back of the spatula.
  5. Pour the mixture through the sieve into the bowl set in the ice bath. Mix in the brown sugar, then stir until cool. Once cool, refrigerate overnight.
  6. When ready to churn, whisk in the vanilla paste and pumpkin puree. Press the mixture through a fine-mesh sieve once again. Churn in your ice cream maker according to the manufacturer’s instructions.
  7. Enjoy!


Time does not include overnight chilling of custard base.

Adapted from The Craft of Baking


{ 14 comments… read them below or add one }

Liz November 12, 2012 at 10:31 am

Oh, pumpkin ice-cream! This sounds and looks delicious, especially with pecans on top! Adding to my must-try recipes!


Kate November 13, 2012 at 8:09 pm

Oh, I personally looooved pecans on top! That was my favorite topping that I tried. I hope you like it! And thanks for the comment.


Lynn Hallbrooks November 12, 2012 at 2:21 pm

You know I think you guys sent the cold weather down south. Right now it is only 50 degrees F in the early afternoon. Of course, it is perfectly normal for Texas to have abrupt changes in weather.

Thank you so much for sharing the Pumpkin Ice Cream recipe. Look forward to more Pumpkin recipes in the near future.


Kate November 13, 2012 at 8:10 pm

50 degrees in Texas?? Wow! Seems cool to me, although I’ve never been to Texas so what do I know 😉 Glad you liked the ice cream. Thanks Lynn!


Lynn Hallbrooks November 13, 2012 at 10:50 pm

Okay, it’s Northern Texas but still. It’s chilly to us. 🙂


Kate November 14, 2012 at 10:13 am

Sounds chilly! 😉


Anna @ Crunchy Creamy Sweet November 12, 2012 at 2:23 pm

You guys had SO much snow already? Wow! We are having our first cold day. I am so not ready for Winter… Bring on the ice cream and let’s pretend it’s Summer!


Kate November 13, 2012 at 8:11 pm

It was a quite a bit but it warmed right back up here and by the next morning our snowman was a distant memory but I’m sure there will be more soon enough. I’m in no rush to get winter started just yet so I’m with you, I’ll keep pretending it’s summer!!


Jennie @themessybakerblog November 12, 2012 at 3:52 pm

Look at all of that snow! The girls look like they’re having so much fun.

It looks like you rectified the situation with this delicious, creamy pumpkin ice cream. Yum! I love anything pumpkin.


Kate November 13, 2012 at 8:13 pm

I love anything pumpkin too, Jennie! It’s one of my all-time favorite flavors. And yes, we really had a great time in the snow. It melted fast though and was in the mid 60’s the next day! But that’s okay with me. I’m in no rush for snow just yet.


Jess November 14, 2012 at 11:19 pm

Love the snow pictures! I live in Bangkok, so this recipe is perfect – lovely fall flavors in a nice cooling package.


Kate November 16, 2012 at 8:37 pm

Thanks Jess! I’m so glad you enjoyed our snow pictures as well as the recipe 🙂


ChristineM November 15, 2012 at 7:00 pm

oh nothing beats home made ice cream… I have an ice cream maker that is about 20 yrs old and very noisy, needless to say I will be getting a new one and trying this baby out!


Kate November 16, 2012 at 8:45 pm

I couldn’t agree more. Homemade ice cream is amazing. Crank up that antique if need be, but definitely make this! Too good not to.


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