Pumpkin Ice Cream


  • 1 1/2 cups (375 ml) whole milk
  • 1 cup (250 ml) heavy cream
  • 1/3 cup plus 2 tablespoons (95 g) granulated sugar
  • 1 teaspoon freshly-grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1/2 teaspoon freshly-ground nutmeg
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup packed (60 g) dark brown sugar
  • 1/2 teaspoon vanilla extract
  • optional: 2 teaspoons Grand Marnier, rum or brandy

3/4 cup (180 g) canned pumpkin puree (100% pure), or homemade (see directions in post)


  1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl
    (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
  2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick,
    nutmeg, and salt.
  3. Warm the mixture until hot and the edges begin to bubble and foam.
  4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk
    mixture, stirring constantly.
  5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and
    scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an
    instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
  6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown
    sugar, then stir until cool, then chill thoroughly, preferably overnight.
  7. Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh
    strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

Variations: Stir in 1 to 1 1/2 cups (250 – 320 g) white or milk chocolate chips, crushed caramel, chopped
up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger
would be nice, too.

Source: The Craft of Baking by Karen DeMasco & Mindy Fox