Pumpkin Ice Cream

Celebrating in the Delish In the Pinch kitchen this week!! Why? Well, we got to the first round on the The Greatest Baker competition!

Why not celebrate with some ice cream? ‘Tis the season for pumpkin in the Delish In a Pinch kitchen. We knew we had to recreate a pumpkin ice cream and share it with you all.

As always, all the recipes on this blog earn their spot. Our very own Delish In A Pinch digital cookbook.

This ice cream hits all the notes of pumpkin pie. It’s delicate a little softer in it’s texture and packs a punch of flavor.

This ice cream got the stamp of approval by all our food critics.

Enjoy!

Hera’s Pinch

Looking for a crunch, add 1/2 cup of walnuts to the last stage of churning.

We love topping ice cream with some sprinkle magic, it always adds that extra yum factor.

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Pumpkin Ice Cream

Yield: 4-6 servings

Author: Delish In A Pinch

Prep time: 30 MinCook time: 5 MinInactive time: 2 HourTotal time: 2 H & 35 M

Ingredients

• 1 cup white sugar
• 1 cup heavy whipping cream
• 2 cups of whole milk
• 2 teaspoons of vanilla extract
• 15 oz can of pumpkin puree
• 3/4 teaspoon ground ginger
• 1/2 nutmeg (ground)
• 1 teaspoon cinnamon
• 1 teaspoon salt

Instructions

1. Stir the sugar, cream, milk, and vanilla in a saucepan over low heat until the sugar has dissolved, 2-3 mins. Cool the milk mixture (1-2 hours in the fridge)
2. In a medium-sized mixing bowl, whisk the pumpkin puree, ginger, nutmeg, cinnamon, and salt.
3. Whisk the pumpkin mixture into the milk mixture and add it to the ice cream machine (see note), churn for 30 minutes, and serve.
4. Place the remainder of the ice cream into a glass container and store it in the freezer.

Notes:

If you don’t have an ice cream machine, don’t worry you can add the mixture to a container and set it into the freezer for 8-10 hours. 

This ice cream has a softer consistency.