Homemade Pumpkin Ice Cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cinnamon
- 1 1/2 cups whole milk (375 ml) whole milk
- 1 cup heavy cream (250 ml) heavy cream
- 1/3 cup plus 2 tablespoons (95 g) granulated sugar
- 1 teaspoon freshly-grated ginger
- 1/2 teaspoon freshly-ground nutmeg
- 5 large egg yolks
- 1/4 cup packed (60 g) dark brown sugar
- 3/4 cup pumpkin puree (180 g) canned pumpkin puree
- Carbohydrate 135.907148783185 g
- Cholesterol 25336.6300002077 mg
- Fat 587.594432313652 g
- Fiber 20.4304272197238 g
- Protein 330.350071743126 g
- Saturated Fat 222.507504715451 g
- Serving Size 1 1 quart (2414g)
- Sodium 2267.78186181205 mg
- Sugar 115.476721563461 g
- Trans Fat 23.8210550808254 g
- Calories 7134 calories
Step-by-step
- Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
- In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
- Warm the mixture until hot and the edges begin to bubble and foam.
- Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
- Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160?-170F (71?-76?C).
- Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
- Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer's instructions.
- Stir in 1 to 1 1/2 cups (250 - 320 g) white or milk chocolate chips, crushed caramel, chopped up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too.
- Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top for serving, which was suggested in the book.
Most cooks fail at frozen custard by rushing the heat stage, scrambling the egg yolks instead of building a proper emulsion when the spiced milk hits the pan. Keeping the burner on low and watching for the liquid to register between 160 and 170 degrees Fahrenheit protects against grainy fat separation. That targeted temperature range thickens the proteins just enough to coat a spatula without turning the dairy into sweet scrambled eggs.
Thermal shock matters immediately after that threshold is crossed. Pouring the hot base through a mesh strainer directly into an ice bath stops the cooking process instantly, halting any residual heat from destroying the emulsion you just built over the stove. Whisking brown sugar into the cooling liquid dissolves the granules thoroughly while the temperature drops.
Patience dictates the final mouthfeel of the frozen dessert. Chilling the strained base overnight in the refrigerator allows the milk fats to solidify fully and lets the pumpkin puree hydrate properly in the cold dairy matrix, yielding a denser scoop once it finally hits the machine. Skipping this rest period results in large ice crystals that ruin the velvety density required of autumn frozen treats.
Leftover batches transform remarkably well into second-day sundaes when paired with contrasting textures. Folding in crushed gingersnaps or crumbled gingerbread bits just before serving cuts through the rich dairy weight and introduces a sharp spice contrast that elevates the custard far beyond standard pumpkin pie territory.
