Pumpkin Pie Ice Cream is the best fall ice cream flavor!
The end of summer/beginning of fall is the best time of year. It’s perfectly gorgeous during the day, and there’s finally a little nip in the air at night. To me, it feels like perfect vacation weather.
It’s fall, but it still feels like summer. So what to do? Make Pumpkin Pie Ice Cream, of course, because you get to enjoy two seasons at the same time!
You’ll need an ice cream maker for this recipe. I absolutely love my ice cream maker. It gets used quite often. In fact, I used to have TWO ice cream makers when I had a much larger house. I’ve downscaled to one, but it gets major action… all year long. This is the model I have >> CUISINART 2-QUART ICE CREAM MAKER. It works perfectly to make the best ice cream!
Making ice cream at home is very easy to do. Simply follow the instructions to make the “base” for the ice cream, then you’ll chill the base overnight (or at least for several hours) and then pour it into your ice cream maker to let it churn and make ice cream for you!
Note: be sure to use unsweetened canned pumpkin puree for this recipe- not pumpkin pie filling.
This Pumpkin Pie Ice Cream recipe turns out a very creamy, pumpkin-flavored base with great pumpkin pie flavors. When you scoop out individual servings, it’s suggested that you top it with gingersnap cookie crumbles. This ice cream is naturally gluten-free, but you’ll need to use GF gingersnaps if you are following a gluten-free diet (or don’t use them).
You’ll end up with six cups of pumpkin pie ice cream in this recipe (about 12 servings). It’s a delicious way to celebrate fall, and it’s a nice treat to end a fall dinner party too.
Here are a few more ice cream recipes you might like to try:
- Low Fat Mint Chocolate Chip Ice Cream
- No Cook Fresh Strawberry Ice Cream
- Cinnamon Ice Cream
- Cake Batter Ice Cream
- Cherry Garcia Ice Cream
- Peanut Butter Swirl Ice Cream
- Rocky Road Ice Cream
- Rum Raisin Ice Cream
Pumpkin Pie Ice Cream
ICE CREAM CUSTARD BASE:
- 5 large egg yolks
- 1/2 cup light brown sugar
- 1/2 cup light corn syrup
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup half and half cream
- One 15-ounce can unsweetened pumpkin puree
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated orange zest
- 1 cup coarsely crumbled gingersnaps, for serving garnish (optional)
PREPARE THE ICE CREAM CUSTARD BASE:
- Place the egg yolks in the bowl of a stand mixer, or in a large bowl if using hand mixer. Beat the brown sugar and corn syrup into the yolks until thickened and pale yellow. Beat in the cornstarch, cinnamon, pumpkin pie spice, nutmeg and ginger. Set aside.
- Bring the half and half to simmer in a large, heavy saucepan (this will take a while on low heat, but don't leave it). Use a pot much bigger than seems required to help minimize splashing with later mixing. Stir with a whisk- watch the mixture carefully to see the simmering bubbles (turn off heat as soon as you see those).
- Temper the yolk mixture by slowly whisking in 1/4 cup of half and half at a time until all is added. Pour the entire mixture back into the saucepan. Wash out and dry the mixer bowl and beaters. Place the mixture over low heat. Stir constantly with a spatula until the custard base thickens slightly. Be careful not to let the mixture boil or the eggs might scramble!
- Remove the custard from heat and pour it back into the clean mixer bowl. Add the pumpkin; beat until smooth.
- Pour the hot custard through a strainer into a large, clean bowl. Don't use a strainer with holes that are too tiny; it takes a while for the custard to pass through. Mash the custard around with a spatula to force it through the strainer. Allow the custard to cool slightly, then stir in the cream, vanilla and orange zest. Chill the custard thoroughly (24 hours is best).
FINISH MAKING THE ICE CREAM:
- Churn the chilled mixture in an ice cream maker according to manufacturer's directions (usually about 30 minutes). Transfer the mixture into a covered container to store in freezer.
- Garnish individual servings with crumbled gingersnaps, if desired.
- If you do not have all of the spices called for in the ingredients on hand, you can use 1 1/2 teaspoons pumpkin pie spice and call it a day!
- **If you are preparing this recipe as GLUTEN-FREE, just be sure to use GF gingersnaps.