Pumpkin Ice Cream
You don’t need to wait for the holidays to enjoy the flavors of pumpkin pie. This simple egg-free pumpkin pie ice cream is a lusciously creamy dessert you’ll love!
Servings: 8
Ingredients
- 15 ounces canned pumpkin purée about 1 ½ cups
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Freeze ice cream canister overnight or at least 12 hours before churning.
- In a saucepan, combine pumpkin, cream, and sugar. Heat over medium, whisking to dissolve sugar and blend ingredients. Once bubbles start to form around the edges, remove from heat; do not boil.15 ounces canned pumpkin purée, 1 cup heavy cream, 1 cup granulated sugar
- Transfer mixture to a bowl and whisk in milk, vanilla, and spices until well blended. Cover and chill in the refrigerator at least 2 hours.1 cup milk, 1 teaspoon pure vanilla extract, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves
- When ready to churn, place frozen ice cream canister in machine. Remove ice cream mixture from fridge, whisk to reincorporate ingredients, and pour into machine. Churn according to manufacturer's instructions.
- Serve as soft-serve ice cream or scoop into an airtight container and freeze until solid.
Notes
- Freeze your ice cream maker bowl overnight, or at least 12 hours.
- Makes about 2 quarts.
- The individual spices can be swapped for 2 teaspoons pumpkin pie spice.
