Enjoy the coolness of ice cream with the flavors of Fall in this Easy Pumpkin Ice Cream recipe. For the full effect, make some simple pie crisps to go along with the fun!
I have made it no mystery that Fall is my favorite season. I love everything about it. So much so that I recently put it on my bucket list to visit Vermont in the Fall right when the leaves start changing colors. I want to pick apples, eat some Apple Cider Doughnuts, try the best Mac and Cheese I can get my hands on, and, dare I say it, go hiking. I saw a photo recently of what Vermont looks like right now and I said to myself that I have to go there. I feel that if you are a Fall lover like me, then visiting Vermont has been something that you have to want to do.
The reason I said “finally” is because I have been trying to come up with an ice cream recipe with the flavors of pumpkin pie for a few years now and I could never get it quite right. I tried to make a no-churn pumpkin ice cream recipe and I even tried to make a pumpkin ice cream recipe without eggs. None of them was right. I came across a pumpkin recipe that I tried and it proved to be just what I have been missing and looking for.
How to make Pumpkin Spice Ice Cream
This Pumpkin Ice Cream recipe has everything you would expect. It does require the use of several egg yolks but that leaves a smooth, velvety, Pumpkin Ice Cream spiced with cloves, ground ginger, nutmeg, and cinnamon on your hands. Like seriously, this ice cream recipe really does taste like Pumpkin Pie. As I was enjoying a few spoonfuls of the ice cream right out of the maker, I thought what would be a great addition would be some pie crisps. Let me explain.
Overall, this Pumpkin Ice Cream is great! If you need an ice cream machine, I highly recommend this one by Cuisinart because it isn’t that expensive and it’s really simple to use. I used this ice cream machine to make my Simple Vanilla Bean Ice Cream as well. Enjoy!
Recipe adapted from Taste of South
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