Pumpkin Ice Cream

pumpkin ice cream

Dede lives in the Pioneer Valley and Herrell’s Ice Cream is nearby in Northampton, MA. They have rotating seasonal flavors and pumpkin ice cream is one of them – it is fantastic. Problem is, of course, that they don’t always stock it. Even during the colder months, it’s catch as catch can. Now none of us have to live in New England or even wait for this flavor’s appearance at the local ice cream parlor, this homemade version rocks. This pumpkin ice cream is just like pumpkin pie – spicy, creamy, flavorful, but frozen. It’s spiced, but not overly so. You really get to taste the pumpkin.

Pumpkin Ice Cream
Makes: Makes 1 quart
  • 3 large egg yolks
  • ½ cup sugar
  • ½ cup firmly packed light brown sugar
  • 1¼ cups whole milk
  • 1 cup heavy cream
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Pinch cloves
  • 1 cup canned solid-pack pumpkin purée
  • 1 teaspoon vanilla extract
  1. Whisk together egg yolks, sugar, and brown sugar in a medium-sized, heat-proof bowl. This mixture will be thick.
  2. In a medium-sized, heavy-bottomed, non-reactive saucepan combine the milk, cream, cinnamon, ginger, nutmeg and cloves. Scald mixture over a medium-high heat. Slowly add a little bit into the egg mixture, whisking all the while, to temper the eggs. Add remaining liquid, stirring until smooth.
  3. Return mixture to saucepan and cook over medium heat, stirring constantly, until custard has thickened slightly and coats the back of a spoon, about 5 minutes. Do not boil.
  4. Off heat, whisk in pumpkin purée and vanilla and pour through a fine strainer. Cool almost to room temperature, stirring occasionally. Transfer to storage container and refrigerate 6 hours, or preferably overnight (this develops the flavors and texture best). Pour into ice cream maker and follow manufacturer's instructions. Freeze in airtight container and eat preferably within 4 days (after which the texture and flavors will not be as nuanced).

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