Pumpkin Spice Ice Cream
Pumpkin spice ice cream combines real pumpkin puree with cinnamon, nutmeg, and ginger in a creamy custard base. The spices give it a warm, earthy flavor that works well as a fall seasonal treat. Churn time is about 25 minutes, plus several hours of freezing to firm up.
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Saucepan
Ingredients
- 2 cups heavy cream organic preferred
- 1 cup milk
- ¾ cup sugar
- 1 cup pumpkin puree canned or homemade
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract pure
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, milk, and sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- Mix in Pumpkin and Spices: Remove the saucepan from the heat and whisk in the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla extract. Mix until well combined.
- Chill the Mixture: Transfer the mixture to a bowl and let it cool to room temperature. Cover and refrigerate for at least 2 hours or until thoroughly chilled.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until thickened to a soft-serve consistency.
- Firm Up in the Freezer: Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm.
Notes
- For a richer flavor, consider adding a pinch of salt to enhance the sweetness.
- If you prefer a stronger spice mix, increase the amounts of cinnamon, ginger, and nutmeg slightly.
Nutrition
Calories: 411kcalCarbohydrates: 33gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 39mgPotassium: 230mgFiber: 2gSugar: 31gVitamin A: 7589IUVitamin C: 2mgCalcium: 121mgIron: 1mg
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