Pumpkin Spice Ice Cream


Just because the warm weather has gone away doesn’t mean that you can’t enjoy a nice scoop of ice cream on a cool autumn night. When we think of autumn we immediately think of pumpkin and that’s why we present to you pumpkin spice ice cream the perfect compliment for a cool autumn night.

There’s no such thing as too much pumpkin when it comes to autumn. What could possibly better than topping a warm slice of pumpkin pie with some pumpkin spice ice cream? Some may call say that’s pumpkin overload, while we embrace the pumpkin.

Like everything pumpkin spice that we’ve made we never use any artificial pumpkin flavouring we ensure to use quality pumpkin puree or make our own. Pumpkin spice is not pumpkin spice without the pumpkin and we made sure to stay true to that philosophy with this recipe.

You can prepare the pumpkin custard the day before and refrigerate it over night or you can make it the same day and place it in the freezer for about an hour to chill. Either way you’ll have a luxurious, creamy, smooth pumpkin spice ice cream that’s ready to eat in under 2 hours.

Yield: 1 pint

Pumpkin Spice Ice Cream

prep time: 30 minscook time: 30 minstotal time: 60 mins


  • 1/2 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 4 egg yolks
  • 1/4 tsp salt
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 cups heavy cream or half and half 
  • 3/4 cup white sugar
  • 2 Tbsp brown sugar 


  1. In a medium sized mixing bowl combine the pumpkin puree, pumpkin pie spice, egg yolks, sugars, vanilla extract and salt. 
  2. Mix until well combined. 
  3. In a medium saucepan over medium heat, add the heavy cream and heat until scalded not boiling. 
  4. Once the cream has scalded with a ladle temper the egg mixture by slowly pouring one ladleful of cream while whisking the egg mixture vigorously to ensure the eggs don't scramble.
  5. Once the egg mixture has been tempered, add the rest of the cream into the egg mixture. 
  6. Place the custard mixture over a pot of simmering water and stir constantly until the mixture thickens about 8-10 minutes. 
  7. The custard is fully cooked when it coats the back of a wooden spoon and when you swipe your finger through the middle the custard doesn't pool back in the middle. 
  8. Once the custard coats the back of a spoon, place the custard through a fine sieve, this will ensure that the custard is as smooth as it can possibly be and will remove any lumps that didn't cook properly. 
  9. Allow the custard to cool to room temperature then cover with two pieces of plastic wrap. One piece right on top of the custard so a skin doesn't form and then the other over the bowl. Refrigerate for 4-6 hours or up to 24 hours or place in the freezer for about an hour. 
  10. Once the custard has cooled, pour the custard into your ice cream machine and churn the custard according to the time suggested by your machine. Ours takes about 30 minutes. 
  11. Depending on the ice cream machine after 30 minutes you will have a soft serve ice cream, you can either enjoy it like this or place it into an airtight container and freeze it for a few hours for a firmer ice cream. 
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