Day 28: Pumpkin Ice Cream

Although someone (cough cough the other half of Dessert Pocket cough cough) gave me the KitchenAid ice cream maker attachment for my birthday 2 years ago, I don't get to use it much. So, I knew, as soon as I saw this recipe for Pumpkin Ice Cream, I had to make it. The hardest part about this recipe was waiting the 28 days to whip up this scrumptious treat. It's light and airy with a defined pumpkin taste and is perfect for these beautiful Indian Summer Days we're getting in San Francisco.

Now, I know some of you are probably thinking "I can't make ice cream!" but really it's not that hard, I promise. As long as you have the ingredients, the right kitchen supplies, i.e. an ice cream maker, and can follow directions, then you too can impress your friends by serving them this homemade seasonal ice cream for dessert. So, I dare you to challenge yourself, or just to get out that dusty ice cream machine and try this recipe!

Pumpkin Ice Cream

(recipe adapted from Pennies on a Platter)


  • 5 large egg yolks

  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 1/3 cup plus 2 tablespoons sugar

  • 1 teaspoon pumpkin pie spice

  • 1 cinnamon stick

  • A pinch of salt

  • 1/4 cup packed dark brown sugar

  • 1/2 teaspoon vanilla extract

  • 3/4 cup pumpkin puree


  1. In a small bowl, whisk the egg yolks

  2. In a saucepan, warm the milk, cream, sugar, spices and salt over medium heat until the edges begin to bubble. While heating, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and cold water. I only had a large metal bowl so I used my kitchen sink as an ice bath. Set a mesh strainer on top.

  3. Bit by bit, add half the milk mixture into the egg yolks, whisking all the while. Turn the heat to low and scrape the egg yolk mixture back in to the saucepan. Stir constantly, make sure to scrape the bottom of the saucepan with a heatproof spatula to prevent the mixture from burning. Continue mixing until the mixture thickens and reaches between 160 and 170 degrees F.

  4. Work quickly to pour the mixture through the strainer and into the metal bowl in the ice bath. Stir in the brown sugar until dissolved and cooled. Chill overnight in the refrigerator.

  5. The next day, add the vanilla and pumpkin puree. Whisk until incorporated, then press through a  metal strainer. Freeze in your ice cream maker, I used the KithenAid ice cream maker attachment, according to directions. Freeze again before serving.

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