Pumpkin Ice Cream Recipe – Step by Step Guide

Pumpkin Ice Cream Recipe – Step by Step Guide: You don’t even need an ice cream machine to make pumpkin ice cream at home. All you need are six simple ingredients. This ice cream tastes just like pumpkin pie because it has real pumpkin and pumpkin pie spice in it.

Table of Contents

Pumpkin Ice Cream Recipe – Step by Step Guide


  • 1 cup half and half (or whole milk)
  • 2 cinnamon sticks (3″ each)
  • 1/4 teaspoon ground cinnamon
  • 1 generous tablespoon coarsely chopped fresh ginger
  • 1/2 vanilla bean, split and scraped
  • 2 tablespoons sugar
  • 3 egg yolks
  • 1/8 teaspoon salt
  • 3/4 cup heavy cream
  • 3/4 cup roasted squash puree (see note)
  • 1/3 cup unrefined sugar (such as Alter Eco brand), or packed light or dark brown sugar
  • 1/4 teaspoon freshly grated nutmeg

Also See:

Pumpkin Cheesecake Cookies Recipe – Learn with Experts

How to make Pumpkin Ice Cream 

  • Heat the half-and-half with the cinnamon, ginger, and vanilla bean in a medium saucepan with a heavy bottom. Stir the mixture every so often until it starts to steam and small bubbles form around the edges of the pot.
  • Take it off the heat, cover it, and let it sit for 30 minutes. Mix the salt, egg yolks, and sugar in a small bowl. Put the bowl on a wet towel to keep it steady.
  • Warm the half-and-half mixture again until it’s steaming, then slowly pour the hot milk into the egg whites while whisking all the time.
  • This keeps the eggs from scrambling and is known as “tempering.” Add the dairy-yolk mixture back to the pot.
  • Cook over medium-low heat, stirring constantly with a heat-resistant silicone spatula and scraping the pot’s bottom and sides. Do this until the mixture starts to “stick” (make a thin film on the bottom of the pot) and/or an instant-read thermometer reads 170º.
  • Take the pot off the heat right away and add the cream, squash puree, brown sugar, and nutmeg.
  • With a silicone spoon, work the ice cream base through a fine-mesh strainer as you pour it through. Cover the mix and put it in the fridge for at least 4 hours or up to 2 days.
  • Put the ice cream base in the freezer for 15 minutes and stir it twice during that time. This will give the ice cream an extra-cold start that will make it creamier.
  • First, use an ice cream maker to make the ice cream. Next, scrape it into a container, cover it, and put it in the freezer to “cure” for one to two hours, or until it is hard enough to scoop.
  • Cover the ice cream and store it in the freezer for up to a few months. However, it tastes best in the first few days after it is made.


  • Calories: 262kcal
  • Carbohydrates: 23g
  • Protein: 4gFat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 153mg
  • Sodium: 86mg
  • Potassium: 164mg
  • Fiber: 2gSugar: 17g
  • Vitamin A: 5475IU
  • Vitamin C: 1.8mg
  • Calcium: 103
  • mgIron: 0.9mg

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