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
Scale
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
