Pumpkin ice cream

Original blog posthttps://spatulagoddess.com/2012/10/14/pumpkin-ice-cream/

Recipe source: KitchenAid

Time required: 3 hours (under 1 hour of actual work)

Tools required:

  • KitchenAid mixer
  • ice cream maker attachment
  • mesh strainer


  • 1½ C half and half (or light cream)
  • 6 egg yolks
  • ¾ C granulated white sugar
  • ½ TSP vanilla
  • ¾ TSP pumpkin pie spice
  • 1½ C heavy cream
  • 1½ C canned pumpkin


  1. Scald the half and half in a heavy-bottomed sauce pot. Remove from heat.
  2. Combine yolks, sugar, and vanilla.
  3. Use a strainer, and gradually temper in the hot half and half.
  4. Whisk in pumpkin pie spice.
  5. Return mixture to stove, heat on medium-low for 10 min, stirring frequently. It’ll thicken. Don’t let it boil though. Remove pot from heat.
  6. Add canned pumpkin and heavy cream to mixing bowl.
  7. Strain in the hot mixture and whisk together.
  8. Chill at least one hour before churning into ice cream.
  9. When you are ready to make ice cream, churn on speed 1 for 15-20 minutes until dasher clicks.
  10. Transfer to tupperware container and freeze at least 1 hour before serving.
  11. When ready to scoop, let stand 5 minutes to thaw.

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