Pumpkin Ice Cream

Preparation info

  • Difficulty


  • Yield

    2 quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Incredible with hot Caramel or Chocolate Sance.


  • 8 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • ¼ teaspoon salt
  • cups milk
  • cups heavy (whipping) cream
  • cups Pumpkin Purée
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • Pinch freshly grated nutmeg


Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Set aside.

Place the milk and cream in a heavy-bottomed saucepot. Bring to a boil. Slowly whisk the milk mixture into the egg yolk mixture.

Refrigerate the ice cream base until cold and then strain.

Whisk the pumpkin purée, cinnamon, ginger, and nutmeg into the ice cream base.

Freeze according to ice cream machine manufacturer’s instructions.