Description
Make rich, creamy pumpkin pie ice cream that’s soft, perfectly scoopable, and packed with fall flavor. Every bite is filled with real pumpkin and spice!
Ingredients
- 1/4 cup (48g) granulated sugar
- ¼ cup (56g) light brown sugar
- 2 tablespoons dry milk powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 tablespoons (30ml) light corn syrup
- 1 1/3 cup (314ml) whole milk
- 1 1/3 cup (314ml) heavy whipping cream
- 2 teaspoons (10ml) Pure vanilla extract
- 1 cup (244g) pumpkin puree
Instructions
- Pre-chill the ice cream maker according to the manufacturer’s instructions.
- Combine all the dry ingredients in a small bowl and stir well to combine.
- In a medium saucepan over medium to medium-low heat, combine the milk and corn syrup, whisking until combined. Slowly stir in the dry ingredients then whisk vigorously until there are no lumps. Cook for 3-5 minutes, until the sugar is dissolved, then remove the saucepan from the heat.
- Strain the mixture through a sieve into a large mixing bowl, then mix in the heavy cream, vanilla extract, and pumpkin puree until well combined. Cool on the counter for about 20 minutes, then cover tightly with plastic wrap and refrigerate until it’s fully chilled (2-4 hours or overnight).
- Churn the ice cream base according to the manufacturer’s instructions, this should take around 20-30 minutes. Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours before scooping.
Notes
- Storing: Homemade pumpkin ice cream will last for up to 2 weeks, if stored properly. The best way to store homemade ice cream is in a freezer-safe plastic or Tupperware container.
Nutrition
- Serving Size: 1/2 cup
- Calories: 232
- Sugar: 21.7 g
- Sodium: 120 mg
- Fat: 14.3 g
- Carbohydrates: 23.5 g
- Fiber: 1.1 g
- Protein: 3.5 g
- Cholesterol: 45.4 mg