Name: Spiced Pumpkin Custard Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 215 min
Yield: 8
Ingredients: 1 cup pumpkin purée; 1 cup milk, whole preferred; 1 ½ cups heavy cream; 1 ½ tsp King Arthur Pumpkin Pie Spice; 1 tsp ground cinnamon; 1 pinch table salt; 1 tbsp King Arthur Pure Vanilla Extract; ¼ tsp pumpkin flavor, optional; for enhanced flavor; 4 large egg yolks; ½ cup granulated sugar; ½ cup light brown sugar or dark brown sugar, packed; ¼ tsp xanthan gum, optional; for smoother texture; 2 tbsp bourbon, optional; for softer ice cream and added flavor

Spiced Pumpkin Custard Ice Cream

A creamy, spiced pumpkin custard ice cream that captures the essence of pumpkin pie in frozen form.

Prep20 min

Cook15 min

Total3h 35m

DifficultyMedium

Servings8

This frozen dessert combines the rich flavors of pumpkin pie with the smooth texture of homemade custard ice cream. The blend of pumpkin purée, warm spices, and a touch of bourbon creates a sophisticated treat perfect for autumn evenings.

For best results, use high-quality pumpkin purée and allow the custard to chill thoroughly before churning. The optional bourbon not only adds depth but also helps keep the ice cream scoopable straight from the freezer.

Method

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.
In a saucepan, combine the pumpkin purée, milk, cream, pumpkin pie spice, cinnamon, salt, vanilla extract, and pumpkin flavor (if using). Place over medium heat and bring just to a boil. Remove from heat.
In a separate bowl, whisk together the egg yolks, granulated sugar, brown sugar, and xanthan gum (if using) until light and airy.
Slowly pour half of the warm pumpkin mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the yolk-pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring constantly with a heatproof spatula, until the custard thickens significantly and reaches 170°F to 180°F on a digital thermometer.
Remove the pan from the heat. Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
Transfer the chilled custard to the ice cream maker and churn according to the manufacturer's instructions. If using bourbon, add it during the last minute of churning.
Serve immediately for a soft, creamy texture, or transfer to an airtight container and freeze for about 2 hours for a firmer consistency.

💡 Tips

For a smoother texture, strain the custard through a fine-mesh sieve before chilling.
If you don't have an ice cream maker, pour the custard into a shallow dish and freeze, stirring every 30 minutes until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for best texture.

Spiced Pumpkin Custard Ice Cream

Ingredients

Method

💡 Tips

You may also like

Double Delight Chocolate-Vanilla Cupcakes

Classic Deep-Dish Blueberry Pie with Flaky Crust

Classic Pastry Cream (Crème Pâtissière)

Mint-Smashed Pineapple Platter