(8 servings)
If you love the warm, spiced flavors of fall but want something a little more fun than traditional pumpkin pie, this Pumpkin Ice Cream is the perfect holiday treat. With Thanksgiving and Christmas right around the corner, it brings all the warm, cozy flavors of the season into one easy dessert. Even if you’re not a fan of traditional pumpkin pie (I’m not!), the combination of real pumpkin, cinnamon, nutmeg and cloves is a winner. Homemade ice cream is far easier to make than most people think, and this recipe is guaranteed to impress your friends and family. My favorite part is that it’s completely make-ahead by design. Freeze it days in advance, then pull it out when it’s time for dessert. Serve it on its own, dress it up with your favorite toppings, or my personal favorite… scoop it over a warm slice of apple pie for the ultimate holiday dessert.
You Will Need:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla bean paste
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg, freshly grated
- ¼ teaspoon cloves
- 1/8 teaspoon ground ginger
- ¼ teaspoon Kosher salt
Instructions:
- Whisk together all the ingredients except for the heavy cream.
- Once all the sugar is dissolved and spices have been incorporated, then add the cream. Place the ice cream base into the fridge to chill for a couple of hours.
- Churn, according to the instructions for your ice cream maker. Mine takes about 30 minutes to reach the consistency of soft serve.
- Place the ice cream in a container and freeze until hardened.
- Allow to soften for a few minutes before serving. Then serve with any toppings you wish or top your Thanksgiving pies!
