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Pumpkin Pie Ice Cream Recipe

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4.9 from 126 reviews

This Pumpkin Pie Ice Cream combines the creamy richness of traditional ice cream with the warm, comforting flavors of pumpkin pie spice and graham cracker crust pieces. Perfect for fall or any time you crave a seasonal twist on classic ice cream, this homemade treat features a smooth custard base infused with pumpkin puree and spiced just right, layered with crunchy graham cracker crust for added texture.

Ingredients

Units Scale

Custard Base

  • 1 cup Canned Pumpkin
  • 2 teaspoons Pumpkin Pie Spice
  • 2 cups Whole Milk
  • 4-6 Egg Yolks (usually 5)
  • 1/2 cup Brown Sugar
  • Dash of Salt
  • 1 cup Cream

Topping

  • 1 cup Graham Cracker Pie Crust, broken into pieces (homemade or store-bought)

Instructions

  1. Combine Pumpkin and Milk: Whisk together the canned pumpkin, pumpkin pie spice, and whole milk in a medium saucepan. Heat gently over medium heat until the mixture is very hot but not boiling.
  2. Prepare Egg Mixture: In a separate bowl, whisk the egg yolks, brown sugar, and a dash of salt until the yolks lighten in color.
  3. Temper the Eggs: Slowly add about 3 tablespoons of the hot pumpkin-milk mixture to the egg yolks while whisking constantly to prevent curdling.
  4. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Gently cook over low to medium heat, stirring frequently, until the custard thickens and reaches 160°F. Avoid exceeding 180°F to prevent curdling. The custard should be thick enough to coat the back of a wooden spoon.
  5. Strain and Chill: Strain the hot custard through a fine mesh sieve into a clean bowl. Stir in the cold cream. Chill the mixture thoroughly until completely cold.
  6. Churn Ice Cream: Following your ice cream maker’s instructions, churn the custard until it reaches a soft-serve consistency.
  7. Layer with Graham Cracker Crust: In a container, add a layer of ice cream, sprinkle with broken graham cracker crust, then add more ice cream and repeat layering until all ingredients are used.
  8. Freeze Until Firm: Freeze the layered ice cream and graham cracker pieces until firm, approximately several hours, before serving.

Notes

  • You can use store-bought graham cracker crust or make your own for the topping.
  • Be sure to temper the egg yolks carefully to prevent scrambling.
  • Use an instant-read thermometer to accurately monitor the custard temperature for best results.
  • For a creamier texture, chill the custard base thoroughly before churning.
  • Serve with additional pumpkin pie spice or whipped cream if desired.

Find it online: https://cookedbyclara.com/pumpkin-pie-ice-cream-recipe/