Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie…just in ice cream form!
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One place I don’t love cinnamon and nutmeg, however, is in my beer. Have you guys noticed how popular pumpkin beers have become over the past few years? It seems like every brewery has their version. I’m totally ok with that, too. Pumpkin beer is delicious! It goes well with football season. But my problem with pumpkin beer is that too many of them taste like you just shoved a piece of pumpkin pie into a bottle. I know some of you are thinking…wait, what’s wrong with pumpkin pie in a bottle? I know, I know. Call me strange. I enjoy pumpkin. I enjoy cinnamon and nutmeg. I enjoy beer. But don’t combine all three together.
Pumpkin Ice Cream
One recipe where I do love cinnamon and nutmeg combined with pumpkin is in this Pumpkin Ice Cream. This is seriously one of my favorite Fall desserts. It’s loaded with pumpkin and spices, and it’s delicious! It tastes like you took a piece of pumpkin pie and turned it into ice cream. But that’s ok! It’s dessert! Heck, I went all in and garnished my ice cream with cinnamon sticks. (I told you I have a problem when it comes to cinnamon…)
If you’ve haven’t jumped on the homemade ice cream wagon, then quit stalling! Ice cream machines aren’t all that expensive, and I use mine all the time. Sure, ice cream is typically associated with summer, but there are just too many awesome Fall and Winter flavors out there. The Fall and Winter needs some ice cream love, too…starting with this Pumpkin Ice Cream!
Did you make a batch of this Pumpkin Ice Cream at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Pumpkin Ice Cream
- Using a medium saucepan, heat the milk until it just begins to simmer.
- Meanwhile, whisk together the sugar, brown sugar, salt and egg yolks in a medium bowl. Gradually pour half of the hot milk into the egg yolk mixture, whisking vigorously the entire time.
- Transfer the egg yolk mixture into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (4-6 minutes). (Tip: Do not allow the custard to boil.)
- Remove mixture from the heat and stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh strainer into a clean container.
- Add the pumpkin, cinnamon, ginger, nutmeg and cloves. Whisk together until mixture is smooth.
- Transfer mixture into a large bowl and cover with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. (If you prefer a harder ice cream, just freeze the ice cream for several hours before serving.)
- (optional) Garnish with cinnamon stick before serving.
Looking for more tasty homemade ice cream recipes? Check out these other favorites, too: