Homemade Pumpkin Ice Cream Recipe
This homemade pumpkin spice ice cream recipe starts with an old fashioned custard base that is churned in an ice cream maker for a super rich and creamy result!
From the time my husband bought me my Cuisinart ice cream maker for my birthday, I fell in love with homemade ice cream. It’s ridiculously creamy and rich and I know it’s made with real food like cream and eggs from our chickens!
And experimenting with making all of the different flavors is just so fun! This recipe is perfect for Fall and if you are a pumpkin spice fan, you have got to try it!
Next time, you’ll have to try making our espresso ice cream too!
This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure here.
what you need to make pumpkin ice cream:
ingredients
- Pumpkin Puree – Canned or homemade pumpkin puree.
- Whole Milk – You can use 2% milk for lower fat, but whole milk will give you the creamiest ice cream.
- Pumpkin Pie Spice – Either store-bought or a homemade mix of ginger, cinnamon, nutmeg and cloves.
- Cinnamon – Extra cinnamon to give this ice cream an extra boost of spice!
- Brown Sugar – White sugar will work as well, but brown sugar gives a more rich flavor that compliments the pumpkin and spice.
- Egg Yolks – To make the custard base of this ice cream.
- Heavy Cream – Heavy whipping cream is a necessity for a super creamy ice cream.
- Salt – Just a pinch for flavor.
- Vanilla Extract – Even though this is pumpkin ice cream, vanilla makes it even more delicious.
how to make machine churned pumpkin ice cream:
Prep – Scoop 1 cup of pumpkin puree into 2 layers of paper towels and squeeze out as much liquid as you can. Set aside.
Mix – Add the 8 egg yolks and 1 cup of brown sugar to a medium saucepan. Whisk until it is well combined and turns a dark yellow color.
In another small saucepan, whisk 1 and 1/2 cups of milk, strained pumpkin puree, 2 teaspoons of cinnamon and 1 and 1/2 teaspoons or pumpkin pie spice over and heat over medium-low heat until it just starts to simmer.
Combine – Slowly add the warm pumpkin milk to the pan with the egg and sugar mixture, stirring constantly.
Heat – Return the mixture to medium heat until it reaches 165º F. Immediately remove the pan from the heat.
Chill – Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface of the custard to keep a “skin” from forming on it. Refrigerate it for at least 4 hours.
Churn – After the custard has chilled, stir in 2 cups of heavy cream, a pinch of salt, 2 teaspoons of vanilla extract. Pour it into your ice cream maker and churn according to your ice cream machine’s instructions.
Tips For Success:
To Serve – Enjoy your homemade ice cream straight out of the machine or freeze it for an hour or more for a firmer ice cream. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.
To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.
Substitutions – While you can use 2% instead of whole milk, your ice cream won’t turn out as creamy.
Here’s Why You’ll Love This Ice Cream
- It’s absolutely delicious! Rich, thick and creamy
- Homemade just tastes so much better than store-bought
- It’s a great way to use up “extra” eggs if you keep chickens
- It’s much healthier to eat homemade than store-bought ice cream because it’s made with real, simple ingredients. No added preservatives, dyes, artificial flavors and sweeteners…
- The real pumpkin flavor is what every pumpkin spice fan’s dreams are made of!
FAQ about homemade pumpkin ice cream
Do I need an ice cream maker?
This recipe is meant to be made in ice cream machine, but if you don’t have one, you can pour the ice cream mixture into a container, freeze for 2 hours. After it’s mostly frozen, take it out and mix it with electric beaters until it’s smooth.
Can I make it without eggs?
This recipe is made from a custard base that relies on eggs to give it the right consistency. Here is an egg free pumpkin ice cream you might like to try instead.
Can I add mix-ins?
Yes of course! During the last few minutes of churning, add a handful of chocolate chips, marshmallows, caramel sauce, fudge sauce, M&Ms, crushed oreos, chopped nuts….you name it!
How long does it take to make ice cream in an electric ice cream maker?
It will vary a little from one brand of machine to another, but typically it takes about 30 minutes for ice cream to freeze to the right consistency.
what happens if you over churn ice cream too long?
Over churning will cause your ice cream to develop ice crystals on the edges and it won’t be as creamy and smooth as a result.
How long does homemade ice cream last?
Homemade ice cream will last up to 2 months in the freezer if it’s stored in an airtight freezer container, but it’s best enjoyed within 1 month for the best flavor and texture.
Best containers to store homemade ice cream in
You can freeze ice cream in any freezer safe containers. These are some of my favorite containers to use:
- 32 oz. Freezer Containers With Lids
- Set of 2 Quart Sized Ice Cream Containers With Lids
- Glass Rubbermaid Freezer Containers
more homemade ice cream recipes:
- Cookies And Cream Ice Cream
- Mint Chocolate Chip Ice Cream
- Vanilla Bean Ice Cream
- Old Fashioned Chocolate Ice Cream
- Strawberry Ice Cream
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!
Pumpkin Ice Cream
This homemade pumpkin spice ice cream recipe starts with an old fashioned custard base that is churned in an ice cream maker for a super rich and creamy result!
Ingredients
- 1 cup pumpkin puree
- 8 egg yollks
- 1 cup brown sugar
- 1 and 1/2 cups whole milk
- 2 teaspoons cinnamon
- pinch of salt
- 1 and 1/2 teaspoons pumpkin pie spice
- 2 cups heavy cream
- 2 teaspoons vanilla extract
Instructions
- Scoop 1 cup of pumpkin puree into 2 layers of paper towels and squeeze out as much liquid as you can. Set aside.
- Add the 8 egg yolks and 1 cup of brown sugar to a medium saucepan. Whisk until it is well combined and turns a dark yellow color.
- In another small saucepan, whisk 1 and 1/2 cups of milk, strained pumpkin puree, 2 teaspoons of cinnamon, 1 and 1/2 teaspoons or pumpkin pie spice and a pinch of salt over and heat over medium-low heat until it just starts to simmer.
- Slowly add the warm pumpkin milk to the pan with the egg and sugar mixture, stirring constantly.
- Return the mixture to medium heat until it reaches 165º F. Immediately remove the pan from the heat.
- Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface of the custard to keep a "skin" from forming on it. Refrigerate it for at least 4 hours.
- After the custard has chilled, stir in 2 cups of heavy cream, a pinch of salt, 2 teaspoons of vanilla extract. Pour it into your ice cream maker and churn according to your ice cream machine's instructions.
Notes
To Serve - Enjoy your homemade ice cream straight out of the machine or freeze it for an hour or more for a firmer ice cream. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.
To Store - Store leftovers in a tightly sealed freezer safe container for up to 1 month.
Substitutions - While you can use 2% instead of whole milk, your ice cream won't turn out as creamy.
Nutrition Information:
Yield: 16 Serving Size: 1/2 cupAmount Per Serving: Calories: 193Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 51mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 4g
