Pumpkin Ice Cream

Submitted by: Meghan Borgstrom

Serves: 8 servings


4 egg yolks
3/4 cup granulated sugar
2 cups whipping (35%) cream
2 cups milk
1 cup unsweetened pumpkin puree
1 tsp. ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp vanilla


1. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
2. In a medium saucepan over medium-low heat, bring cream and milk to a simmer. Gradually whisk into the egg mixture.
3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, utnil the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
4. Whisk in pumpkin puree, in two additions, until smooth. Stir in cinnamon, nutmeg, ginger, and vanilla. Cover and refrigerate until completely cold or overnight.
5. Sitr cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.


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