Pumpkin Spice Ice Cream

Pumpkin Ice Cream via bakeforcoffee.com

In the past, I  never really thought twice about making my own ice cream. Why make it when I could go to any grocery store, and choose from hundreds of flavors already made? Surely I would never be able to replicate any flavor that is already out there, and to the same quality, right? I guess I’ve had a lack in confidence when it comes to the ice cream department.

That all changed the day I received the KitchenAid Stand Mixer Ice Cream Bowl Attachment as a gift from my mom. I instantly became intrigued as I sat there reading the manual, realizing the possibilities were endless. Making ice cream is a bit of a process, especially since you need time for the bowl to freeze, cooking/cooling your custard overnight, churning, then freezing for another four hours or so. It has to be thought out in at least a day or two in advance, but trust me, it is SO worth the process!

I just might have to do a whole post sometime, on ice cream in general. In the meantime, I will tell you I’ve experimented with both custard and non-custard ice creams. The non-custard (no eggs) recipes are generally the “quick, have it now” ice creams and tend to be light and icy. The custard (eggs with your milk and cream) recipes are a bit of a lengthy process resulting in rich and creamy ice creams.  It’s all about preference and/or time.

This particular recipe is a custard based ice cream. Creamy, pumpkiny, and lots of fall spice flavor. I had my taste tester/pumpkin fanatic husband try it out, and I knew it was a good sign when he asked for more!  😉

Onto the process…

Pumpkin Ice Cream via bakeforcoffee.comThis is the custard after cooling in the refrigerator overnight and after I added the pumpkin and vanilla extract.

Pumpkin Ice Cream via bakeforcoffee.comGiving my mixer a little debut, which was also a gift, thank you mom! Churning, churning, and more churning! It takes about 20 minutes, but I can’t help but stand there and watch!

Pumpkin Ice Cream via bakeforcoffee.comAs you can see, the ice cream is still churning and almost to the top of the bowl. It goes from the custard (liquid) to ice cream, right before your eyes! The consistency at this point (18-20 minutes of churning) is more like a soft serve ice cream, which if that’s how you prefer, it’s then ready to eat! Otherwise, remove the attachments, and pour the ice cream into a freezer safe container, seal with a lid and let it freeze at least 4 hours or more until you are  ready to dive in!

Pumpkin Ice Cream via bakeforcoffee.comThere you have it my friends… Pumpkin Spice Ice Cream! Dish it up or eat it right out of the container! I prefer the latter. No judging here!

Pumpkin Ice Cream via bakeforcoffee.com

Pumpkin Ice Cream via bakeforcoffee.comYou can top the Pumpkin Spice Ice Cream with whatever you prefer, cinnamon, whip cream, hot caramel syrup, all of the above or none of the above. Like I said, no judging! I topped mine with a little pumpkin pie spice!

Pumpkin Spice Ice Cream


*Makes 4 cups frozen ice cream


1 and 1/2 cups whole milk

1 cup heavy cream

1/3 cup plus 2 Tablespoons granulated sugar

1 teaspoon ginger

1/2  teaspoon ground cinnamon

1 cinnamon stick

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

5 large egg yolks

1/4 cup packed dark brown sugar

1/2 teaspoon vanilla extract

3/4 cup canned pumpkin puree


  • Create an ice bath by filling a large bowl with ice, and then nesting a smaller bowl down in the ice. The smaller bowl should be able to hold at least 8 cups of liquid.
  • In a medium saucepan, whisk together the milk, cream, granulated sugar, ginger, cinnamon, nutmeg and salt.
  • Add the cinnamon stick, then warm the mixture over medium-low heat until the liquid just begins to bubble.
  • Meanwhile, in a separate bowl, gently whisk the egg yolks.
  • Add about a half cup of the hot milk mixture to the bowl with the egg yolks, whisk together constantly (this is so you don’t cook your eggs).
  • Pour the egg yolk mixture back into the saucepan with the hot milk mixture and place over low heat stirring constantly until the mixture thickens and coats your spoon/heat proof spatula. Make sure to scrape the bottom of the pan while cooking as well. Continue stirring mixture over low heat until your candy thermometer reads between 160°F-170°F.
  • Immediately pour the mixture through a fine-mesh strainer into the bowl over the ice bath.
  • Stir in the dark brown sugar and stir until mixture starts to cool.
  • Place the mixture (covered) in the refrigerator overnight (needs to be VERY cold).
  • Once chilled, remove from refrigerator and add the vanilla extract and pumpkin puree. Stir until liquidy and creamy smooth.
  • In a separate bowl, pour the liquid through a fine-mesh strainer again, to catch any chunky pumpkin pulp. Use a spoon or spatula to press the liquid through if necessary.
  • Following the manufacturers instructions. (This may vary depending on the type of ice cream maker you use),  pour custard in your ice cream maker. With the KitchenAid Stand Mixer Ice Cream Bowl Attachment, churn the ice cream for approx. 20 minutes on STIR (Speed 1).
  • Transfer soft ice cream to a freezer safe container, seal with a lid, and allow to freeze at least 4 hours.


Recipe from Lemon Sugar