Pumpkin Pie Ice Cream
- Total Time: 6 hours 15 mins
- Yield: 1 quart 1x
Description
This rich, custard-base ice cream takes pumpkin desserts to a whole new level. Just be patient with letting the custard cool.
Ingredients
- 1 cup (240 ml) canned unsweetened pumpkin puree
- 1 tsp vanilla extract
- 2 cups (480 ml) heavy cream
- 3/4 cup (180 ml) firmly packed dark brown sugar
- 5 egg yolks
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Pinch of ground cloves
- Pinch of freshly grated nutmeg
- 3/4 cup (180 ml) chopped graham crackers
Instructions
- In a bowl, whisk the pumpkin puree and vanilla extract together. Cover and refrigerate for at least 3 hours or overnight.
- In another bowl, whisk together the egg yolks, cinnamon, ginger, salt, nutmeg, 1/2 cup of the cream, and 1/2 cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside.
- In a heavy medium saucepan, combine the remaining 1 1/2 cups of the heavy cream and 1/2 cup of the brown sugar. Over medium heat, cook the mixture for about 5 minutes or until bubbles form around the edge of the pan. Remove from heat.
- Gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, keeping it to a low simmer (do not let it boil). Cook for 4-6 minutes or until the mixture has thickened enough to coat the back of the wooden spoon and running the tip of the spoon through the mixtures leaves a clear trail. Strain the mixture through a fine mesh sieve into a bowl.
- Place the bowl in a larger bowl with water and ice cubes and stir the mixture occasionally until it has cooled down. Whisk in the chilled pumpkin puree mixture. Cover with plastic wrap, pressing it against the custard to prevent a skin from developing. Refrigerate for at least 3 hours or overnight.
- Pour the custard into an ice cream maker, add the graham crackers if using, freeze according to manufacturer’s directions.
- Serve immediately for softer ice cream, or transfer to a freezer-safe container and freeze at least 3 hours or up to 3 days.
- Prep Time: 6 hours
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 280
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Frequently Asked Questions
Why does the pumpkin puree need to be refrigerated for 3 hours before making the custard?
Step 1 has you whisk the pumpkin puree with vanilla extract, cover it, and refrigerate for at least 3 hours or overnight. Chilling the pumpkin separately ensures it is cold before being whisked into the finished custard base, preventing the custard from warming back up and keeping the final texture smooth.
How do I temper the eggs so they don’t scramble?
Step 4 explains: first gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly to raise the eggs’ temperature slowly. Only then do you pour the combined egg mixture back into the saucepan with the remaining hot cream. This prevents the hot liquid from shocking and scrambling the yolks.
What does ‘coat the back of a wooden spoon’ mean, and why does it matter?
The instructions say to cook the custard to a low simmer for 4–6 minutes ‘until the mixture has thickened enough to coat the back of the wooden spoon and running the tip of the spoon through the mixture leaves a clear trail.’ That clear trail through the coating is your visual cue that the custard is thick enough to freeze properly into scoopable ice cream. 
When should I add the graham cracker pieces?
The recipe says to add the chopped graham crackers to the custard when pouring it into the ice cream maker, then freeze according to the manufacturer’s directions. Adding them at this stage — rather than before churning — keeps them from becoming completely sodden.
