Indulge in the flavors of fall with this creamy and flavorful homemade pumpkin ice cream. Made with real pumpkin puree and a blend of warm spices, this ice cream is the perfect treat for autumn. Enjoy it on its own, pair it with a slice of warm pie, or use it to make a festive ice cream sundae. It's easy to make and will impress your family and friends.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Directions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium-low heat, stirring occasionally, until it starts to steam. Do not let it boil.
- In a small bowl, whisk together the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- Add the pumpkin mixture to the saucepan with the cream mixture and whisk until smooth.
- Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5 minutes.
- Remove the saucepan from heat and let the mixture cool to room temperature.
- Once cooled, cover the saucepan and refrigerate for at least 4 hours or overnight. This chilling step helps the flavors to meld and the ice cream base to develop a smoother texture.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm.
- Serve the homemade pumpkin ice cream in bowls or cones and enjoy!
