Pumpkin Spice Ice Cream

Nothing says autumn like this pumpkin spice ice cream. Rich, creamy, with a splash of bourbon, it’s a delicious alternative to pie or cake for Thanksgiving or an autumn dinner party. 

Why make ice cream from scratch?

While it’s super easy to purchase any flavor of ice cream at the grocery store, pumpkin spice ice cream is a specialty flavor generally reserved for the fall. But that’s not the only reason. When you make homemade ice cream, you’re guaranteed that the ingredients are simple, and no extra ingredients like fillers and gums are added. Yes, it does take a little extra planning. If you want ice cream with a soft-serve consistency, make it and serve it on the same day. But if you’d like an ice cream similar to one you’d find at an artisanal gelateria or gourmet shop, it’s always best to let ice cream “cure” overnight.

Ingredients for this pumpkin ice cream recipe

I’ve had 3 or 4 different ice cream makers over the years. Although I’ve given away all but one ice cream maker, I’ve saved the recipe booklets from all of them. This recipe is a combination of a couple of recipes from the manufacturers’ books. While there are shortcuts and a lot of “easy” recipes use sweetened condensed milk, I find there is just no substitute for ice cream made with egg yolks for the creamiest pumpkin ice cream.

• fresh or canned real pumpkin puree (don’t use pumpkin pie filling which has additional ingredients)
• egg yolks 
• heavy cream
• whole milk
• dark brown sugar
• pumpkin pie spice
• vanilla extract or vanilla bean paste
• kosher salt
• bourbon

How to make pumpkin spice ice cream

While I generally have a formula I use for all my ice cream recipes, however for this recipe, I’ve reduced the egg yolks from 5 to 4, and skipped the bain-Marie to cook the custard base. 

• Beat the egg yolks, sugar, pumpkin purée, and pumpkin pie spice until well blended.

• Heat the heavy cream and milk in a medium saucepan over medium heat just until boiling.
• Add one ladleful of the hot milk mixture into the pumpkin mixture, whisking. Continue slowly adding cream until all the cream has been added.

• Return to the saucepan and whisk frequently over medium heat until the ice cream mixture is thick and coats the back of a spoon, about 5 minutes.

• Strain ice cream with a fine mesh sieve into a medium bowl. To cool the base more quickly, place it inside a large bowl filled with ice.

• Refrigerate the ice cream base in an airtight container until it is at least 40 degrees F, several hours to overnight.
• Follow the manufacturer’s directions for your ice cream maker. Place finished ice cream in Ice Cream Containers, a metal loaf pan covered with plastic wrap, or a freezer-safe container.

Why bourbon?

Nearly all my ice cream recipes contain a little bit of alcohol. But the alcohol isn’t just for flavor. A small amount of alcohol slightly retards the freezing process and prevents ice crystals from forming. You absolutely can skip the alcohol if you’d like. To keep the creamy texture, add a Tablespoon of corn syrup in place of the bourbon.

​Substitutions and additions

• If you’d like to skip the bourbon, add one Tablespoon of corn syrup to help prevent ice crystals.
• Swap the bourbon for whiskey or hazelnut liqueur, like this Hazelnut Ice Cream.
• One of my favorite substitutions for brown sugar for fall baking is Maple Sugar. While I usually make this recipe with maple sugar, it is a specialty item generally found in “maple syrup” country. Every summer when I’m in Minnesota, I pick up a bag or two at the grocery store, but I’ve never seen it in California.
• Candy some Pecans, crush and add them to the base a few minutes before the cycle is completed.

Pumpkin ice cream pie

We love a good ice cream pie! Purchase a graham cracker pie crust and fill it with the pumpkin ice cream straight from the machine. Smooth the top with an offset spatula. Top it with Chocolate Sauce, caramel sauce, or Chocolate Ganache. Freeze overnight.

Pumkin Ice Cream Sandwiches

Spoon ice cream between your favorite soft cookies and roll in chopped nuts, toffee bits or chocolate chips.

More pumpkin desserts

Pumpkin Cheesecake

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Spice Toffee

Pumpkin Cranberry Bread

Pumpkin Doughnuts