Pumpkin Ice Cream
A creamy and flavorful pumpkin ice cream that captures the essence of fall in every scoop, perfect for sharing with family and friends.
Equipment
- Ice Cream Maker
- Saucepan
- Mixing Bowl
Ingredients
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 2/3 cup brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 Tbsp. pumpkin pie spice mix
- 1/8 tsp. kosher salt
Instructions
- In a small saucepan, combine milk, heavy cream, brown sugar, pumpkin puree, pumpkin pie spice, and salt. Whisk continuously over medium heat until warm and slightly steaming, but do not let it boil.
- Remove from heat and let it cool slightly. Cover and refrigerate for at least 4 hours or overnight.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Enjoy immediately for soft ice cream, or transfer to a freezer-safe container and freeze for a firmer texture, about 2-4 hours.
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Notes
Store in an airtight container for up to two weeks. Press plastic wrap or parchment paper directly on the surface to prevent ice crystals.