Pumpkin Ice Cream

posted in: Desserts, Ice Cream, Life, Pumpkin        date:

Pumpkin Ice Cream

Sometime over the last week, the leaves have started to change here. It’s really feeling like fall, and I can’t get enough of it. Even with the cooler weather, I’ve had nearly insatiable cravings for ice cream, which makes sense because it’s my favorite dessert. Also, it might have something to do with this:

Surprise!

That’s right! Eric and I have a little girl on the way, and she should be here around March 11 of next year. I’m hoping things won’t change too much around here, but I can’t promise that there won’t be more dessert posts. This pumpkin ice cream is a great way to transition into the cooler fall weather. I love ice cream year round, but I reserve pumpkin ice cream solely for this time of year. It seems to make it more special that way. This one has all of the flavors of pumpkin pie, especially if you top it with freshly whipped cream and graham cracker crumbs. Though it won’t be replacing pumpkin pie on our Thanksgiving table, it’s nice to have an alternative for all the other days of fall.

Pumpkin Ice Cream

  • YIELD: 1 quart
Ingredients
  • 5 large egg yolks

  • 1½ cups whole milk

  • 1 cup heavy cream

  • ⅓ cup plus 2 tablespoons sugar

  • ¼ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • 1 cinnamon stick

  • ⅛ teaspoon ground nutmeg

  • ¼ teaspoon kosher salt

  • ¼ cup packed dark brown sugar

  • ½ teaspoon vanilla extract

  • ¾ cup pumpkin puree

Directions
  • 1

    Whisk the egg yolks together in a medium bowl and set aside. Combine the milk, cream, sugar, spices and salt in a medium saucepan set over medium heat. Cook until the edges begin to bubble.

    Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (between 160º and 170ºF on an instant read thermometer).

     

  • 2

    Set a mesh strainer over a large bowl. Pour the mixture through the strainer and then whisk in brown sugar until dissolved. Place bowl in an ice bath and stir until cool, then chill completely in the refrigerator, preferably overnight.

    Once chilled, whisk in the vanilla and pumpkin. Press through the strainer once more and then freeze in an ice cream maker according to manufacturer’s instructions. Freeze for at least an hour before serving.

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COMMENTS: ( 26 )
  • Congratulations!! How exciting. And the pumpkin ice cream looks glorious 🙂

  • Congrats! Girls are so much fun. 🙂 And this ice cream looks fantastic!

  • YAY!!! I’m so excited for your little girl! And this ice cream??? YUM!!

  • Eeek!! You guys are too cute! Congrats Courtney & Eric! How exciting 2012 will be for so many new mommies!! Love this pumpkin ice cream, sounds fantastic!

  • Congratulations! You guys must be so excited about your new addition!

    And the ice cream sounds great too. 🙂

  • Jade

    Congratulations!!! Pumpkin ice cream sounds like a wonderful fall treat.

  • Congratulations again! 😀

    And this Pumpkin Ice Cream sounds awesome! I love that second photo, gorgeous!

  • CONGRATULATIONS! That is such exciting news! Baby girl clothes are WAY too cute – it’s dangerous 😉
    PS- i was JUST thinking that I needed to make pumpkin ice cream… then I opened my google reader and BAM! now I HAVE to make it 🙂

  • Yay! A little girl! Congrats!!! That is such a cute announcement picture. 🙂

  • Just when I was thinking I had made it through all of the ice cream posts this summer without buying an ice cream maker! I love pumpkin and I bet this would be delicious on a warm pumpkin blondie! Oh, and congratulations!!!!

  • Congratulations! I’m so excited for you!! And the ice cream sounds amazing too!:)

  • Congratulations!!! I’m due with my first (a girl) in 5 weeks! Such an exciting time 🙂 Pumpkin ice cream has been on my list of things I want to make for the last few years…I think I need to squeeze this in before the little one arrives!

  • Yum! I had David Lebovitz’s pumpkin ice cream bookmarked, and your post makes me want to make it that much sooner. Congrats on your little girl!

  • Amy

    Congrats! Another little foodie on the way! Thanks for this recipe. I have actually been looking for a good pumpkin ice cream recipe.

  • Congratulations, I hope you are feeling well! This ice cream looks amazing!

  • DanellesDish

    Congrats!! Love this recipe and I have everything to make it in my pantry.

  • ashley

    Courtney,

    Congratulations! I am a huge follower of your blog, and this recipe sounds delicious.

    If you don’t mind me asking, where did you get your “plus 1” blocks? I too am pregnant and thought about using this idea to tie into my Christmas cards : )

    • Courtney

      We made them. I got the blocks from Michael’s, and we painted them with Martha Stewart craft paint. Then I cut out the plus sign and number one and glued them on. I think this would be so cute for Christmas cards!

  • Congrats! And your pumpkin ice cream looks delicious!

  • Paula B.

    Congratulations, what exciting news. I’m new to your blog but found some of your great recipes and had to have you in my daily “feed”. Love the pumpkin ice cream, it is so seasonal isn’t it? Your pictures were just so perfect here also – I just needed a spoon to reach into them and sample a taste, yum!

  • This flavor is a great way to still enjoy ice cream during the chilly months. 🙂 And, now that you have an internal heater (yay for babies!), you probably won’t even get cold eating it anyway! Congratulations (again) girl! Very excited for you!!

  • You guys are way too cute. So excited for you 🙂

  • Kathryn

    What happy news!! Huge congratulations to you two!

  • Heather

    Congratulations! Such exciting news!

  • Huge congrats to you! What a great picture of you both!