We know. The pumpkin spice everything craze has left some of us less than enthusiastic about pumpkin spice anything. Enter this spiced pumpkin ice cream recipe. It’s spiced with ginger, cinnamon, and nutmeg and sweetened with molasses and brown sugar—perfectly so. And it’s so darn lovely it may make you forget all about the pie.–Renee Schettler Rossi
LC Pumpkin Pie À La Mode (Hold The Pie, Please) Note
Is ice cream served with a side of more ice cream technically still à la mode? We’re not certain what the official term is for pie à la mode (hold the pie, please), but we think this spiced pumpkin ice cream recipe definitely warrants looking into it. To learn how our testers served it—with or without pie—read their comments found just below the recipe.
Special Equipment: 1-quart (or larger) ice cream maker
Spiced Pumpkin Ice Cream Recipe
- Quick Glance
- 30 M
- 30 M
- Makes about 1 quart
- 2 cups (16 ounces or 500 milliliters) heavy cream
- 2/3 cup (5 ounces or 155 grams) firmly packed dark brown sugar
- 2 tablespoons light molasses
- 5 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 cup (8 ounces or 250 grams) canned unsweetened pumpkin purée
- 1 teaspoon vanilla extract
- 1. In a saucepan, combine 1 1/2 cups (12 ounces/375 milliliters) cream, the brown sugar, and molasses and stir to blend. In a bowl, whisk together the egg yolks, cinnamon, nutmeg, ginger, and the remaining 1/2 cup (4 ounces/125 milliliters) cream until well blended.
- 2. Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar dissolves, 4 to 5 minutes. Do not allow to come to a boil. Remove from the heat. Whisk the egg yolk mixture while slowly pouring in the hot milk mixture. When almost all of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, still whisking.
- 3. Place the saucepan over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon, 4 to 5 minutes.
- 4. Pour the hot custard through a sieve into a clean bowl, gently pressing the liquid through the sieve and leaving any grainy solids in the sieve. Stir in the pumpkin purée and vanilla until blended.
- 5. Place the bowl with the custard over an ice bath and let cool for 30 to 45 minutes. Place a piece of plastic wrap directly onto the surface of the custard and refrigerate for 3 to 24 hours.
- 6. Prepare an ice cream maker with at least a 1 quart (1 liter) capacity according to the manufacturer’s directions. Pour the custard into the ice cream maker and churn until the custard reaches the consistency of thick whipped cream. Transfer to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to 3 days.
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Spiced Pumpkin Ice Cream Recipe © 2015 Editors of Williams-Sonoma. Photo © 2015 Robyn Lehr. All rights reserved.
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