This simple pumpkin pie ice cream recipe will have you skipping the pie this year. This homemade ice cream takes Libby’s pure pumpkin to the next level.
I love ice cream. I love pumpkin pie. So when I was trying to come up with something new to bring to Thanksgiving, I thought – why not? Who says you can’t have pumpkin pie and ice cream all in one shot?
Excited, I went to play in the kitchen.
My first batch was way too heavy. I could barely finish the first scoop. Now don’t get me wrong, It was absolutely scrumptious, but there way no way anyone would get past the first bite after a Thanksgiving dinner. I had horrible visions of the scene from Goonies when everyone starts puking their guts out all over the table.
So, I went back to the drawing board and whipped up a lighter, second batch. Y-u-m-m-y!
This rich ice cream is full of pumpkin pie goodness, and it’ll allow you more room on your plate to enjoy the full Holiday Dessert Sampler Plate (you know the one where you have a teensy-weensy slice of anything and everything?).
I thought about serving it alongside a lovely cheesecake, but it is really so decadent that I’m serving it all by itself…try it, your waistline will hate you, but your taste buds will thank you!
* 1 can (15 oz) 100% pure pumpkin (Libby’s)
* 2 teaspoons vanilla
* 2 teaspoons water
* 1 cup heavy cream
* 1 cup fat free half and half
* 3/4 cup light brown sugar, packed
* 5 egg yolks
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 cup iced oatmeal cookies, crushed
Step 1: In a mixer (I heart my KitchenAid Artisan Stand Mixer), mix together pumpkin, vanilla and water. Set aside.
Step 2: In another bowl, mix together 1 cup of heavy cream, 1/2 cup of half-and-half, and 1/2 cup of brown sugar. Pour into large saucepan over low heat for 5-7 minutes until bubbles form along the edges of the saucepan.
Step 3: Separate egg yolks from egg whites. (Tip: Save the egg whites and make a tasty omelet!)
Step 4: In a large bowl, mix together egg yolks, cinnamon, ginger, nutmeg and salt. Add 1/2 cup of half-and-half and 1/4 cup of brown sugar.
Step 5: Slowly pour the hot cream mixture into the egg mixture. Whisk mixture while pouring the hot cream to temper the eggs.
Step 6: Pour entire mixture back into saucepan and stir continuously until custard forms.
Step 7: Strain entire mixture through a sieve to remove any solid pieces.
Step 8: Pour mixture back into saucepan over cooling burner and add pumpkin mixture into pan. Whisk thoroughly until incorporated.
Step 9: Cover and refrigerate until cold or overnight. (My kids have never let me chill anything overnight, so I speed up the cooling process with an ice bath. Just make sure your mixture is completely chilled before adding to the ice cream machine.)
Step 10: Stir the chilled custard, and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
Step 11: When the ice cream is semi-frozen, add 1 cup of crushed iced oatmeal cookies to the ice cream machine and mix in the cookies.
Step 12: When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 4 hours.
P.S. Are you new to making ice cream? Then I highly recommend The Ultimate Ice Cream Book by Bruce Weinstein. It taught me everything I needed to know about making homemade ice cream.
Want more pumpkin recipes?
- Homemade Pumpkin Puree
- Healthier Muffins: Flaxseed Pumpkin with Almond Milk
- Paradise Pumpkin Pie
- Pumpkin Smoothie