Pumpkin Pie Ice Cream Recipe

Ingredients

• 1 cup pumpkin puree, drained of excess moisture
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup light brown sugar, firmly packed
• 2 teaspoons ground cinnamon
• 1 and ½ teaspoons pumpkin pie spice
• 1 and ½ teaspoons vanilla extract
• ⅛ teaspoon salt, optional

Instructions

1. Before starting, ensure your ice cream maker is fully frozen according to the manufacturer’s instructions. Prepare the pumpkin puree by placing it in a lint-free towel and squeezing out some moisture without drying it completely.
2. In a large bowl, combine the pumpkin puree with the heavy cream, whole milk, light brown sugar, ground cinnamon, pumpkin pie spice, vanilla extract, and optional salt. Whisk until the mixture is well combined and the sugar starts to dissolve.
3. Set up your ice cream maker and turn it on. Slowly pour the pumpkin mixture into the canister while the dasher is rotating. Process the mixture according to your ice cream maker’s directions, which should take about 20 to 30 minutes.
4. Once the ice cream has reached a soft-serve consistency, carefully remove the canister from the mixer. Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula.
5. Freeze the ice cream for at least 4 hours to allow it to firm up. When ready to serve, let it sit at room temperature for a few minutes for easier scooping.

Tips

• For a richer flavor, consider adding a pinch of nutmeg or ground ginger to the mixture.
• If you want to make the ahead of time, the ice cream can be stored in the freezer for up to two weeks.
• To create a fun topping, try drizzling some caramel sauce or crushed graham crackers over the ice cream before serving.