Pumpkin Ice Cream

My second pumpkin recipe is now here, and good news! 


Ice cream is my favourite food. Hands down. I love ice cream, from Cherry Garcia to cookie dough to double chocolate. I love gelato, sorbet, semi freddo, anything!  If it’s frozen and creamy, I’ll eat it.

With this homemade pumpkin ice cream, I tried to capture the essence of the pumpkin spice latte, and put it into ice cream. Drying out the pumpkin in the oven before proceeding with the ice cream is important, because water in ice cream makes it icy, which makes it not creamy, which makes it no good. I mean, I’ll still eat it, but it’s something to be avoided.

I hope you love this frozen pumpkin delight as much as I do.

Pumpkin Ice Cream


1 cup pumpkin puree

1 ½ cups whole milk

4 egg yolks

¾ cup packed brown sugar

1 ½ cups half and half, straight from the fridge

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger


Preheat oven to 300°F. Line a baking sheet with parchment paper, and spread the pumpkin out in an even layer. Roast the pumpkin for 20-30 minutes. The goal is to get most of the water out of the pumpkin without browning it. If your oven runs hot, you may want to roast at 275°F.

Meanwhile, in a medium saucepan, heat the milk over low to medium low heat.

Whisk the egg yolks and the sugar together in a medium bowl until the mixture is sticky and the sugar is completely combined.

Once the milk is hot and frothy but not boiling, remove the milk from the heat. Temper the eggs by slowly adding one ladle-full of hot milk at a time while whisking the egg mixture continuously. This heats the eggs gently and prevents them from cooking. I like to add 2-3 ladles of hot milk to my egg mixture.

Once the eggs are tempered, add the egg mixture back to the pot of hot milk and return the pot to a low heat. Cook, stirring constantly, until the mixture reaches a temperature of 167°F, or, if you don’t have a thermometer, until the mixture is thick enough to coat your spoon.

Remove from heat and immediately add the cold half and half to stop the mixture from cooking. Stir in the salt and spices.

When the pumpkin looks dried out, remove it from the oven and add it to the milk mixture. Whisk until all of the lumps are gone.

At this point you can strain your ice cream mixture to get out any lumps and to get a really silky and elegant ice cream. However, I love ice cream, lumps and all, so I don’t always strain it.

Chill the ice cream mixture, either in the refrigerator, or over a bowl of ice, until chilled through.

Once the mixture is chilled, transfer it to an ice cream maker and churn as per manufacturer directions.

Alternatively, if you don’t have an ice cream maker, you can pour the mixture into a 9x13 pan and freeze for 30 minutes, then remove from the freezer and beat with an electric hand mixer, or by hand for two minutes. Then return the mix to the freezer for another 30 minutes. Repeat this cycle 4-5 times, until the ice cream is firm.