Pumpkin Ice Cream

This will be my last pumpkin post for the season. I have had a pretty good run. Muffins, pies, and now ice cream! And all made from some adorable little pumpkins I got from the farmer’s market.

I don’t have a lot to say about this recipe but that it was eaten pretty much all by me and within 72 hours of me making it. I can’t be helped around ice cream.

It’s an issue.

ice cream

This ice cream was pretty spectacular. So much so that this is the only picture I took of my half-eaten, somewhat melted first bowl of it. From this point on I ate it straight out of the container. No shame.

Something just as quick and fun as making this ice cream (maybe not quite as delicious) is getting you and your friends involved in an engaging text conversation over mental health issues. This new social movement started this past week on December 5th and is continuing until January 30th.


I would love to hear how your experience went! So leave a comment below.

Pumpkin Ice Cream
Yield 1 Quart

2 cups 2% milk

1 cup heavy cream

¾ cup sugar

5 tbsp fresh pumpkin puree

2 egg yolks

1 tsp pure vanilla extract

¼ tsp ground cinnamon

Grated fresh nutmeg

Pinch of salt

To make the ice cream:

Combine the milk, cream, sugar and 3 tablespoons of pumpkin puree in a heavy sauce pan. Turn the heat to medium and bring the temperature to 180 F, stirring often. The milk should begin to foam on the top, but it should not come to a full boil. Remove from the heat.

In a small bowl, whisk together the remaining pumpkin puree, egg yolks, vanilla, cinnamon and salt. Temper the mixture by slowing pouring in ½ cup of the warm milk, while whisking vigorously.

Transfer the tempered egg mixture back to the pan of warm milk by pouring slowly and whisking constantly.
Return the pan to medium-low heat. Cook stirring often for about 5 minutes, until the milk begins to foam again, but do not allow it to come to a boil.

Refrigerate until cold, at least 1 hour.

Freeze in a counter-top ice cream maker per the manufacturer’s instructions. As the ice cream is freezing, grate fresh nutmeg into the container (make sure as much as possible that it is evenly distributed).


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