Pumpkin Spice Ice Cream with Walnuts Recipe
If you’re dreaming of a dessert that captures all the cozy autumnal flavors in a creamy, cool delight, the Pumpkin Spice Ice Cream with Walnuts Recipe is your go-to treat. This ice cream is a luscious celebration of pumpkin puree perfectly blended with warm spices like cinnamon and nutmeg, then elevated by the delightful crunch of toasted walnuts. It’s an indulgent, yet comforting dessert that brings pumpkin spice into a whole new, irresistible form.
Ingredients You’ll Need
Every ingredient in this Pumpkin Spice Ice Cream with Walnuts Recipe plays a starring role—from the rich creaminess of the heavy cream to the warm notes of traditional pumpkin spices. Together, they build a perfect balance of texture, flavor, and that inviting autumn color.
- 2 cups heavy cream: The foundation for rich creaminess and smooth texture.
- 1 cup whole milk: Adds a lighter creaminess and balances richness.
- 1 cup pumpkin puree: Provides that unmistakable pumpkin flavor and lovely orange hue.
- 3/4 cup brown sugar: Sweetens naturally with a hint of molasses for depth.
- 1 tsp ground cinnamon: Essential for warm, spicy undertones.
- 1/2 tsp ground nutmeg: Adds complexity and a touch of sweetness to the spice blend.
- 1/4 tsp ground ginger: Brings a zesty warmth that perks up the palate.
- 1/4 tsp ground cloves: Delivers a rich, aromatic spice punch.
- 1 tsp vanilla extract: Rounds out the flavor with a sweet, mellow aroma.
- 1/2 tsp salt: Enhances all the flavors and balances sweetness.
- 1/2 cup chopped walnuts (toasted): Provides satisfying crunch and nutty flavor contrast.
- 1 tbsp maple syrup (optional): Adds a subtle, natural sweetness with a hint of earthiness.
- 4 large egg yolks: Create a silky custard base for creamy richness.
How to Make Pumpkin Spice Ice Cream with Walnuts Recipe
Step 1: Warm the Pumpkin Cream Mixture
Start by combining the heavy cream, whole milk, and pumpkin puree in a medium saucepan. Whisk the mixture until it’s completely smooth—this ensures an even pumpkin flavor throughout. Warm it over medium heat until it’s hot but not boiling, which preps it perfectly for tempering the eggs later without scrambling them.
Step 2: Prepare the Spiced Egg Mixture
In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and pale. This step infuses the eggs with the spice blend, creating that warm pumpkin spice signature. Slowly pour about 1/2 cup of the hot pumpkin cream mixture into the yolks while whisking briskly. This tempering step is crucial to prevent the eggs from curdling.
Step 3: Cook the Custard Base
Gradually whisk the tempered yolk mixture back into the saucepan with the remaining pumpkin cream. Place over medium-low heat and stir constantly. Watch as the mixture thickens and coats the back of a spoon—this transformation usually takes around 5-7 minutes. Just be sure not to let it boil, or you’ll lose that velvety texture.
Step 4: Add Flavors and Chill the Custard
Remove the custard from the heat and stir in the vanilla extract and the optional maple syrup. Maple syrup is a lovely little twist that deepens the flavor without overpowering. Transfer the custard to a heatproof bowl and cover with plastic wrap pressed directly onto its surface to prevent a skin from forming. Let it cool at room temperature for about 30 minutes before chilling it in the refrigerator for at least 4 hours or overnight for the best flavor development.
Step 5: Churn the Ice Cream
Once your custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20-25 minutes. The ice cream will start to thicken and develop that creamy texture you love.
Step 6: Fold in the Toasted Walnuts
When your ice cream is just about ready, add the toasted chopped walnuts and let them mix in during the final minutes of churning. These nuts bring the perfect crunchy contrast to the smooth, spiced cream, making each bite more exciting.
Step 7: Freeze Until Firm
Transfer the churned ice cream into an airtight container and freeze it for at least 4 hours so it can firm up fully. This resting time enhances the flavors and texture, ensuring every spoonful is perfectly delightful when served.
How to Serve Pumpkin Spice Ice Cream with Walnuts Recipe
Garnishes
Top your Pumpkin Spice Ice Cream with Walnuts Recipe with a sprinkle of extra toasted walnuts or a dusting of cinnamon for visual appeal and extra flavor. A drizzle of warm maple syrup or a dollop of whipped cream takes it over the top and makes sharing even more fun.
Side Dishes
This ice cream pairs beautifully with warm desserts like apple crisps, pecan pies, or even a slice of gingerbread cake. The cold creaminess and spices create a delightful contrast with a freshly baked treat.
Creative Ways to Present
Serve the ice cream in crisp waffle cones or elegant dessert glasses layered with caramel sauce and crunchy walnuts. For a festive twist, add a cinnamon stick for stirring or combine with a spiced latte for a dreamy autumn-themed dessert experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that’s hard to imagine), store the ice cream in an airtight container in the freezer to maintain freshness and prevent ice crystals from forming. Make sure to press a piece of parchment or wax paper over the surface before sealing to keep it smooth.
Freezing
This Pumpkin Spice Ice Cream with Walnuts Recipe freezes exceptionally well. Keep it in a well-sealed container to prevent it from absorbing other odors in the freezer. For the best texture, consume within 2 weeks.
Reheating
Unlike other dishes, ice cream isn’t meant to be reheated. If it becomes too hard, simply let it sit at room temperature for 5-10 minutes before scooping to soften it perfectly.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just cook fresh pumpkin until tender and then puree it smoothly. It might add a bit more water content, so reduce the milk slightly to keep the texture just right.
Do I need an ice cream maker for this recipe?
Using an ice cream maker will give you the best texture, but you can also freeze the custard in a container and stir it every 30 minutes until it firms up to manually recreate the churning effect.
Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts are fantastic alternatives that pair wonderfully with the pumpkin spices. Just toast them before folding in for the best flavor.
Is this recipe egg-free or safe for everyone?
This recipe uses egg yolks to create a custard base, so it’s not egg-free. If you need an egg-free version, consider looking for alternative pumpkin ice cream recipes or using an egg substitute designed for custards.
How spicy is the pumpkin spice flavor?
This recipe balances spices to highlight warmth without being overwhelming, making it ideal for those who enjoy a gentle but distinct pumpkin spice flavor in a creamy dessert.
Final Thoughts
There’s something truly magical about the Pumpkin Spice Ice Cream with Walnuts Recipe that makes every bite feel like a warm hug on a crisp day. Whether you’re serving it at a festive gathering or enjoying a quiet moment at home, this ice cream is a forever-favorite you’ll want to come back to season after season. Give it a try—you might just find your new signature dessert!
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Pumpkin Spice Ice Cream with Walnuts Recipe
- Total Time: 8 hours 30 minutes
- Yield: 4–6 servings 1x
Description
This Pumpkin Spice Ice Cream with Walnuts is a creamy, autumn-inspired dessert that combines the rich flavors of pumpkin puree and warm spices with the satisfying crunch of toasted walnuts. Made with a custard base, this homemade ice cream is smooth, velvety, and perfectly spiced, ideal for cozying up on crisp fall days or impressing guests with a seasonal treat.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional, for added flavor)
Add-ins
- 1/2 cup chopped walnuts (toasted)
Instructions
- Prepare the Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and pumpkin puree. Whisk together until smooth and well incorporated. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and pale. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- Cook the Custard: Gradually whisk the egg mixture back into the saucepan with the remaining hot cream mixture. Continue to cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let the mixture boil.
- Add Flavorings and Chill: Once the custard has thickened, remove it from the heat. Stir in the vanilla extract and maple syrup (if using). Transfer the custard to a heatproof bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let the custard cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to chill completely.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Add Walnuts: When the ice cream is nearly finished churning, add the toasted chopped walnuts and allow them to mix in during the last few minutes of churning.
- Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve the ice cream in bowls or cones, and enjoy the creamy, spiced treat!
Notes
- Use full-fat dairy for the creamiest texture.
- To toast walnuts, dry roast them in a pan over medium heat for 3-5 minutes until fragrant.
- For a stronger maple flavor, increase the maple syrup to 2 tablespoons if desired.
- Ensure the custard does not boil to avoid curdling the eggs.
- This ice cream can be made without the nuts for a nut-free version.
- Pumpkin puree can be homemade by roasting fresh pumpkins and pureeing the flesh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
