Pumpkin Ice Cream

Submitted by fefferknits

The flavor of this ice cream is like frozen pumpkin pie. Great with caramel sauce!


  • 2 C heavy (double) cream
  • 2/3 C firmly packed dark brown sugar
  • 2 T light molasses
  • 5 large egg yolks
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground or freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1 cup fresh or canned unsweetened pumpkin puree
  • 1 tsp vanilla extract
  • 1 T dark rum, optional


  1. Prepare the custard ingredients: Put 1 1/2 C of the cream, the brown sugar, and the molasses in a medium saucepan. In a small bowl, whisk together the egg yolks, cinnamon, nutmeg, ginger, and the remaining 1/2 cup cream until they are well blended and smooth.
  2. Temper the egg yolks and cook the custard: Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges, the liquid just begins to ripple in the center, and the sugar is dissolved, 4-5 minutes. Do not allow to boil. begin whisking the egg yolk mixture while slowly pouring 1/4 of the hot cream mixture into the yolks. When 1/4 of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, whisking constantly until well blended. Place the saucepan over medium heat and stir constantly until the mixture has thickened, 4-5 minutes.
  3. Strain the custard and add the pumpkin: Set a fine-mesh sieve over a medium bowl. Pour the hot custard through the sieve, gently pressing the liquid through the sieve into the bowl and leaving any grainy solids in the sieve. Stir in the pumpkin puree and vanilla extract.
  4. Chill the custard: Fill a large mixing bowl halfway with ice cubes and enough cold water just to cover the ice cubes. Place the bowl with the custard into the larger bowl and let cool for 3-45 minutes. Remove the bowl with the custard and place a piece of plastic wrap directly on to the surface of the custard and on top of the bowl. Refrigerate for 3 hours or up to 24 hours.
  5. Churn the ice cream: Remove the plastic wrap from the custard and bowl, pour into the ice cream maker, and churn. About 1 minute before the end of the churning time, add the rum, if you are using it.
  6. Store or serve: For fullest flavor, place in a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours.


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