Perfectly spiced pumpkin ice cream adds another layer of delicious pumpkin to a classic fall dessert.
Fall is always accompanied by the need to satisfy pumpkin urges: pumpkin bread, pumpkin lattes, pumpkin risotto and even pumpkin pasta. As we add to our collection of ice cream recipes, pumpkin seemed an appropriate seasonal choice for a dessert that never seems too cold, even if the outside Arctic temperatures are plunging below zero. For this recipe, I turned to Ben and Jerry for advise. If the gurus of ice cream recommend using canned pumpkin, who am I to argue? The only change we made to the master recipe was the use of organic pumpkin from a box instead of non-organic from a BPA-lined can. After following their recipe to the T, we were really pleased with the creamy texture and spiced-just-right flavor. We enjoyed a scoop atop a piece of freshly baked pumpkin pie and can also imagine it in coffee or in a milkshake.
Pumpkin Ice Cream
- 2 large eggs
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup unsweetened organic pumpkin purée
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- Whisk eggs until light and fluffy.
- Whisk in sugar a little at a time until completely blended.
- Pour in cream and milk and whisk to blend.
- In a large bowl, mix purée, nutmeg and cinnamon. Stir to blend.
- Stir half of cream mixture into pumpkin mixture. Mix well.
- Pour in remainder of cream mixture and mix well.
- Complete by following the directions of your ice cream maker or method.