This is a simple recipe for making delicious pumpkin ice cream.
You can buy half a Kent pumpkin for about a dollar at the supermarket and boil it until soft. It doesn’t take long but if you’re in a hurry, buy pumpkin puree in a can.
Some cans of pumpkin are used for pie filling. They may have extra flavours added, so avoid this type and stick with pure pumpkin puree.
Suggested add-ins for your pumpkin ice cream
- Crumble up some gingerbread biscuits and scatter over the top of your ice cream or add into the ice cream just before it’s finished churning.
- Choux or short crust pastry is delicious in this recipe.
- 6 egg yolks
- 1/3 caster sugar
- 1 1/2 cups full cream milk
- 1 cup thickened cream
- 1 cup pumpkin puree
- 2 Tbsp dark brown sugar packed
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Whisk egg yolks and sugar in a medium bowl until pale in colour then set aside.
- Add cream and milk to a saucepan and stir on a medium-high heat until it begins to simmer. Remove from heat.
- Slowly pour a cup of the milk into the yolks while whisking as quickly as possible. Then pour yolks back into the saucepan of milk.
- Continue heating mixture on a medium heat until it thickens and coats the back of a spoon – then remove from heat.
- Add milk mixture to a blender along with pumpkin, brown sugar, vanilla, and cinnamon and blend for 1 minute.
- Strain ice cream base into an airtight container and cool in the fridge for 2-3 hours until completely cooled.
- Churn in an ice cream maker as per manufacturer's instructions then pour into a container and freeze for at least 3 hours until hardened.