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You're going to want to make this Pumpkin Pie Ice Cream. It's a homemade from scratch pumpkin ice cream with layers of graham cracker crusts.

Homemade Pumpkin Pie Ice Cream


  • Author: Beyond Frosting
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 3 hours
  • Yield: 5 cups 1x

Description

A homemade pumpkin custard ice cream made with half and half, heavy cream and egg yolks. Topped with a graham cracker crust. This pumpkin ice cream is the real deal!


Scale

Ingredients

  • 2 cups half-and-half
  • 1 cup heavy whipping cream
  • 3/4 cup packed brown sugar
  • 5 egg yolks
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. In a medium saucepan, combine the half-and-half , heavy whipping cream and brown sugar. Cook over medium heat, stirring frequently to dissolve the brown sugar or until bubbles form around the edges of the pan.
  2. In a separate bowl whisk together the egg yolks, pumpkin pie spice and salt.
  3. Gradually whisk about 1/2 cup of the warmed liquid mixture into the eggs and continue to whisk until smooth, work quickly so as not to cook the egg yolks.
  4. Pour the egg mixture back into the liquid mixture in the saucepan. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil.
  5. Strain the liquid through a fine mesh sieve into a large bowl, then stir in the bourbon and vanilla.
  6. Next, whisk the pumpkin into the mixture until thoroughly combined. Cover the surface of the liquid with plastic wrap to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours.
  7. Churn in your ice cream maker until the custard has thickened.
  8. Combine the graham cracker crumbs with the melted butter and stir to combine. As you pour the ice cream into your freezer-safe container, layer in the graham cracker crumbs.
  9. Pour the liquid into a freezer-safe container and freeze for 3 or more hours.

Notes

Recipe slightly adapted from BHG.com for the Delish Dish Blog.

  • Category: Ice Cream