{"id":283775,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-pumpkin-ice-cream\/"},"modified":"2024-08-12T22:20:46","modified_gmt":"2024-08-13T03:20:46","slug":"homemade-pumpkin-ice-cream","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-ice-cream\/","title":{"rendered":"Pumpkin Ice Cream Recipe"},"content":{"rendered":"

There\u2019s no comparison when it comes to homemade versus store-bought ice cream. Without pesky artificial additives, homemade ice cream<\/a>\u00a0tastes richer and fresher. It is deliciously creamy and stays flavorful for months when stored properly. Best of all, making ice cream is relatively simple\u2014combine your ingredients, put them in an ice cream maker, and let the mixture freeze.<\/p>\n

While there are plenty of tasty flavors, pumpkin ice cream is truly special. This pumpkin ice cream recipe has a base of canned pumpkin, brown sugar, and heavy whipping cream, and gets topped off with a blend of warm, seasonal spices including cloves, cinnamon, and ginger. It is bound to put you in the mood for fall (though it makes for a decadent dessert any time of year).<\/p>\n

Pumpkin Ice Cream Ingredients<\/h2>\n

\"IngredientsLaura Scherb for Taste Recipes<\/span><\/span><\/p>\n

Heavy whipping cream:<\/strong> Don\u2019t skimp on the heavy whipping cream. This is what gives the ice cream its creamy texture.
\nCanned pumpkin: <\/b>Be sure to use plain (unflavored) canned pumpkin, not pumpkin pie filling.
\nBrown sugar: <\/b>Packed brown sugar adds sweetness and softness to your pumpkin ice cream. Using the proper amount of sugar also keeps the ice cream from freezing completely, so pay close attention to the recipe.
\nGround ginger: <\/b>Give your pumpkin ice cream a bit of a kick with ground ginger. Ensure you don’t overdo it\u2014you\u2019ll want the pumpkin flavor to stand out.
\nGround cinnamon: <\/b>Ground cinnamon pairs perfectly with pumpkin, enhancing the sweet aftertaste.
\nCloves: <\/b>A slight hint of cloves helps round out the flavor profile, but as with the ground ginger and cinnamon, a little goes a long way.
\nVanilla extract: <\/b>Adding vanilla extract improves the overall flavor of your pumpkin ice cream, giving it a slight vanilla aroma and taste.<\/p>\n

Directions<\/h2>\n

Step 1: Combine the ingredients<\/h3>\n

\"CombineLaura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n

First, combine all the ingredients in a large bowl and stir until the sugar is dissolved.<\/p>\n

Step 2: Fill up the ice cream maker<\/h3>\n

\"FillLaura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n

Then, fill the cylinder of your ice cream maker two-thirds full and freeze according to the manufacturer\u2019s directions.<\/p>\n

Editor\u2019s Tip: <\/i>Don\u2019t overfill your ice cream maker. The ice cream will need extra room to aerate as it churns.<\/p>\n

Step 3: Refrigerate the remaining mixture<\/h3>\n

\"SaveLaura Scherb for Taste Recipes<\/span><\/span><\/p>\n

Refrigerate the remaining mixture until you\u2019re ready to freeze it. Transfer the entire mixture to a freezer container and freeze for at least four to five hours before serving.<\/p>\n

\"PumpkinLAURA SCHERB FOR TASTE OF HOME<\/span><\/span><\/p>\n

Pumpkin Ice Cream Recipe Variations<\/h2>\n