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–+ servings

Pumpkin Ice Cream Recipe

Lori Mauer
Any time of year is the right time to enjoy delicious, homemade Pumpkin Ice Cream!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling + Churning Time 4 hours 25 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 307 kcal

Ingredients
  

  • 1 cup pumpkin purée
  • 1 1/4 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 cups heavy cream

Instructions
 

  • In a large bowl, whisk together pumpkin purée, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
  • Heat the milk and granulated sugar in a medium saucepan over a low flame until warm and the sugar is dissolved. Gradually mix this into the pumpkin mixture.
  • Stir in the cold heavy cream.
  • Cover the mixture and chill in the refrigerator for at least 2 hours, until thoroughly cold. Taste and adjust spices as needed to reach your desired flavor.
  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
  • Transfer the churned ice cream into a container and freeze until firm, about 2 hours.

Nutrition

Calories: 307kcalCarbohydrates: 25gProtein: 3gFat: 23gSaturated Fat: 14gSodium: 30mgFiber: 1g
Keyword Pumpkin Ice Cream
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