Pumpkin Pie Ice Cream
Pumpkin Pie Ice cream is a traditional, French-style, churned ice cream recipe that's perfect for fall. Creamy, silky, pumpkin spiced ice cream is swirled with crisp gingersnap cookies to make this recipe extra special.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 5 large egg yolks
- 1 cup unsweetened pumpkin puree
- 3/4 cup brown sugar divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups ginger cookies or graham crackers roughly chopped
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a medium bowl, whisk together the egg yolks, pumpkin puree, ½ cup of the brown sugar, ground cinnamon, ground ginger, nutmeg, cloves, and salt until smooth.
- Add the milk and remaining ¼ cup of brown sugar to a saucepan over medium heat. Bring the whole milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream and vanilla extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add all except ¼ cup of the chopped ginger cookies and churn until they are evenly distributed.
- Spoon the ice cream into a shallow container or a loaf pan. Top with remaining ginger cookies. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- I added an extra egg yolk from my typical french-style ice cream base to get a really rich base and to offset some of the additional pumpkin that was added to the ice cream.
- We used brown sugar for its molasses flavor in this base. If you don’t have brown sugar, you can also use granulated sugar.
- We used store-bought ginger cookies in this recipe to mimic the pie crust. You can use crushed up graham crackers or vanilla wafers instead if you’d like.
- To make this recipe gluten-free, use gluten-free cookies or graham crackers.
- You can use 2 teaspoons of pumpkin spice mix instead of the spices in this recipe if you wish.