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.
I’ve had pie crisps a long time ago with a dessert that I cannot even remember. This recipe tasted so much like Pumpkin Pie it seemed like the most logical complement. Making Pie Crisps is super easy, you’ll be mad that you didn’t think about it sooner. All you do is take some store-bought pie crust, roll it out just until you’ve made it flat, brush it with some butter, cut into triangles, sprinkle with cinnamon sugar, and bake for about 10 minutes. You can dip them into the ice cream like little scoopers.
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
- 1 ½ c. whole milk
- 1 c. heavy whipping cream
- ⅔ c. sugar
- ¼ c. light brown sugar, packed
- ⅛ tsp. Salt
- 5 large egg yolks
- 15 oz. can pumpkin puree
- 2 tsp. Pumpkin pie spice
- 2 tsp. Vanilla extract
- PIE CRISPS
- 1 Roll pie crust
- 1 ½ tbsp. Melted butter
- ¼ c sugar
- ½ tbsp. Cinnamon
- In a medium saucepan, bring the milk, cream, both sugars, and salt to a simmer (not boil) over medium heat. Be sure to stir occasionally.
- Place the egg yolks in a medium bowl. Take a cup of the hot milk mixture and slowly pour it into the egg yolks. Be sure to whisk simultaneously. Once mixed, pour egg yolks and milk mixture into the saucepan and stir slowly. The sauce will thicken. Once the mixture coats the back of a spoon, remove from heat.
- Now stir in the canned pumpkin until well mixed. Pour the pumpkin mixture into a mesh strainer over a bowl. Take the strained mixture and add the pumpkin spice and vanilla extract and whisk. Cover and let refrigerate for four hours or overnight.
- Churn the ice cream mixer in the ice cream maker according to the manufacturer's instructions. Once the ice cream becomes of a soft-serve consistency, pour into a freezer-safe container and place in the freezer until firm.
- To make pie crisps: preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Lay the pie crust onto a lightly floured surface. Roll out just until flattened. Brush the pie crust with butter until coated. Combine the sugar and cinnamon in a small bowl and sprinkle over the pie crust. Cut into the desired shape.
- Place onto the parchment paper and bake for 10 minutes. Allow to cool and serve with pumpkin ice cream.