homemade pumpkin ce cream

homemade pumpkin ce cream
  • 1 cup homemade pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, halved lengthwise and seeds scraped out
  • 2 cups heavy cream
  • 1 1/4 cups dark brown sugar, divided
  • 5 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 1 pinch ground nutmeg


  1. Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
  2. Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
  3. Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
  4. Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
  5. Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
  6. Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
  7. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

07/03/2019
homemade pumpkin ce cream, recipe PT15M PT1H 5 455 calories

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