Go Back

Pumpkin Ice Cream

Course Dessert
Cuisine American
Author Farmhouse 1820


  • ice cream maker


  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • pinch of salt
  • 5 large egg yolks
  • 1 cup canned pure pumpkin puree
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger


  • In a bowl, combine pumpkin puree, dark brown sugar, vanilla extract, ground cinnamon and ground ginger. Mix thoroughly and set aside.
  • In a separate bowl, pour heavy cream and then set a mesh strainer over top of bowl.
  • In a small bowl, whisk together egg yolks.
  • In a medium saucepan, warm the milk, granulated sugar and salt.
  • Whisk about 3 tablespoons of the warm milk into the egg yolks, stirring constantly.
  • Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula.
  • Immediately pour the mixture through the strainer into the heavy cream. Stir for a few minutes until it has cooled.
  • Pour the pumpkin mixture into the custard and whisk until thoroughly combined.
  • Chill thoroughly in the refrigerator overnight.
  • Put ice cream maker bowl in freezer to freeze overnight. This must be done in order to churn the custard into ice cream.
  • Freeze in ice cream maker according to the manufacturer's instructions.