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Pumpkin Ice Cream

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Rich, creamy ice cream infused with real pumpkin, cinnamon and nutmeg. This Pumpkin Ice Cream is the perfect end to a holiday dinner and a great addition to any dessert buffet. Add a dollop to your morning coffee for a dreamy, creamy treat.

Pumpkin Ice Cream

  • Servings: ¼ cup
  • Yield: 2 pints
  • Prep Time: 10 min
  • Cooking Time: 15 min


  • 2 cups whole milk
  • 2 ½ cups heavy cream
  • 1 cup granulated sugar
  • ½ tablespoon cinnamon
  • ½ tablespoon nutmeg
  • 1 teaspoon ground ginger
  • 1 whole cinnamon stick
  • ½ teaspoon kosher salt
  • 5 large egg yolks
  • 12 ounces pumpkin puree (canned is fine)
  • ½ tablespoon vanilla


  1. In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt. Heat the mixture until steaming and it begins to foam. Remove from the heat.
  2. In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly. Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon.
  3. Place some ice and water into a large bowl and place a smaller bowl inside. Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight.
  4. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions.

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