Recipe for Pumpkin Ice Cream

Yes, this recipe for pumpkin ice cream will definitely make you feel like it’s fall, but it’s also a great frozen treat for any time of the year.
When comparing store-bought with homemade ice cream, there is no comparison. Make-it-yourself ice cream tastes fresher and richer without all those annoying artificial additions. When preserved properly, it is incredibly creamy and retains its flavor for months. The best part is that creating ice cream is really easy: just mix the ingredients, pour them into an ice cream machine, and then wait for the mixture to freeze.

Even though there are many delicious flavors, pumpkin ice cream is really unique. A mixture of warm, seasonal spices, such as cloves, cinnamon, and ginger, are added to a base of canned pumpkin, brown sugar, and heavy whipping cream to create this recipe for pumpkin ice cream. It will definitely make you feel like it’s fall (even though it’s a delicious dessert any time of the year).

Pumpkin Ice Cream Ingredients

Heavy whipping cream: Don’t cut corners when it comes to the heavy whipping cream. The ice cream’s creamy smoothness results from this.

Canned pumpkin: Pumpkin pie filling should not be used with canned pumpkin; instead, use plain, unflavored canned pumpkin.

Brown sugar: Packed brown sugar gives your pumpkin ice cream more sweetness and texture. Pay special attention to the recipe since using the right amount of sugar also prevents the ice cream from freezing all the way through.

Ground ginger: Add a little kick to your pumpkin ice cream by using ground ginger. Don’t go too though, since you want the flavor of the pumpkin to shine through.

Ground cinnamon: The sweet aftertaste of pumpkin is enhanced when ground cinnamon is combined with it.

Cloves: Like the ground ginger and cinnamon, a little goes a long way in enhancing the taste profile. A hint of cloves helps smooth things out.

Vanilla extract: This enhances the flavor of your pumpkin ice cream by adding a hint of vanilla flavor and scent.

Ingredients

• 2 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 1 cup packed brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves

Directions

Step 1: Mix the components together

In a large bowl, add all the ingredients and stir until the sugar dissolves.

step 2: Fill the ice cream machine.

Then, proceed with the freezing process as instructed by the manufacturer, filling the ice cream maker’s cylinder two-thirds of the way.

Tip: Use caution when filling your ice cream maker. More space will be needed for the ice cream to aerate while it churns.

Step 3: Put the leftover mixture in the fridge.

The remaining mixture should be kept chilled until you’re ready to freeze it. Before serving, move the entire mixture to a freezer-safe container and place it there to freeze for at least four to five hours.

Variations for Pumpkin Ice Cream Recipe

Add toppings: To really make your pumpkin ice cream stand out, add candied walnuts, crushed pecans, or graham cracker pieces.

Stir in several spices: Nutmeg, cumin, and allspice are good additions to pumpkin ice cream, along with ginger, cinnamon, and cloves. Experiment with flavors by adding or removing different spices to get your personal favorite.

What is the shelf life of homemade pumpkin ice cream?

When refrigerated correctly, homemade pumpkin ice cream can last for up to two months. That is, in a freezer-safe container that is sealed tightly.

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When refrigerated correctly, homemade can last for up to two months. That is, in a freezer-safe container that is sealed tightly. When refrigerated correctly, homemade can last for up to two months. That is, in a freezer-safe container that is sealed tightly.

When refrigerated correctly, homemade can last for up to two months. That is, in a freezer-safe container that is sealed tightly. When refrigerated correctly, homemade can last for up to two months. That is, in a freezer-safe container that is sealed tightly. When refrigerated correctly, homemade can last for up to two months. That is, in a freezer-safe container that is sealed tightly. When refrigerated correctly, homemade can last for up to two months. That is, in a freezer-safe container that is sealed tightly.

Pumpkin Ice Cream Recipe Recipe: How to Make It (tasteofhome.com)