Pumpkin Spice Ice Cream
Indulge in this creamy, spiced pumpkin ice cream that’s smooth, flavorful, and perfect for autumn. Made with pumpkin puree, warming spices, and rich cream, it’s an easy homemade treat that’s both satisfying and wholesome.
Equipment
- 1 Ice cream maker (1 qt / 1 L capacity)
- 1 large mixing bowl
- 1 whisk
- 1 Shallow container or loaf pan
- Plastic wrap or wax paper
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup unsweetened pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
Instructions
- Chill the Ice Cream Bowl: Before you begin, make sure your ice cream maker’s bowl is thoroughly frozen. Place it in the freezer for at least 24 hours, or until it is solid. To test, gently shake the bowl—if you hear water sloshing around, it’s not yet ready. A fully frozen bowl is crucial for achieving the creamy, soft-serve texture of your ice cream.
- Prepare the Pumpkin Base: In a large mixing bowl, combine the main ingredients 2 cups heavy cream, 1 cup whole milk, and 1 cup unsweetened pumpkin puree. Stir gently at first to incorporate the pumpkin, then continue to whisk until the mixture is smooth and evenly blended. This forms the rich, flavorful base of your ice cream, giving it both body and natural sweetness from the pumpkin.
- Sweeten and Flavor the Mixture: Add ¾ cup granulated sugar to the pumpkin mixture, followed by 1 teaspoon vanilla extract. Sprinkle in the spices 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon kosher salt. Use a whisk to combine everything thoroughly. Whisk for 2-3 minutes until the sugar dissolves completely—you shouldn’t feel any gritty sugar if you rub a small amount between your fingers.
- Taste and Adjust: Taste the mixture for balance. If you prefer a sweeter flavor, add a little more sugar. If you enjoy bolder spice notes, a pinch more cinnamon or ginger can be added. This step ensures your ice cream is perfectly flavored before churning.
- Pre-Churn Setup: Before transferring to the ice cream maker, make sure your bowl and mixture are ready. If your base feels slightly warm, place it in the fridge for 30-60 minutes to ensure it’s well chilled. Cold ingredients churn better and produce a smoother texture.
- Churn the Ice Cream: Pour the pumpkin mixture into the frozen bowl of your ice cream maker. Turn the machine on according to the manufacturer’s instructions. Churn for about 25 minutes, or until the ice cream reaches a thick, creamy, soft-serve consistency. During churning, the mixture will increase in volume and become light and airy, a sign that air has been incorporated for smooth texture.
- Transfer to Freezer Container: Once churned, carefully spoon the soft ice cream into a shallow container or loaf pan. Smooth the surface with a spatula, ensuring an even layer. This makes it easier to scoop later and ensures even freezing throughout.
- Seal and Freeze: Cover the ice cream tightly with plastic wrap or wax paper, pressing it gently onto the surface to prevent ice crystals from forming. Place the container in the freezer for at least 4 hours, or until fully set. Freezing time allows the ice cream to firm up while retaining its creamy texture.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. This makes scooping easier without melting too quickly. Use a cold ice cream scoop for perfect, round servings. Garnish with a sprinkle of cinnamon, nutmeg, or crushed nuts for an optional decorative touch.
Notes
- Ensure your ice cream bowl and pumpkin mixture are thoroughly chilled for a smooth, creamy texture.
- You can substitute pumpkin spice mix for individual spices if desired, adjusting to taste.
- For a deeper, richer flavor, swap granulated sugar for brown sugar.
- Serve immediately as soft-serve for a creamy texture, or freeze longer for firmer scoops.
- Use a spatula to press plastic wrap directly on the ice cream to prevent ice crystals.
