If you are craving a dessert that wraps cozy autumn flavors into a creamy, dreamy treat, the Pumpkin Spice Ice Cream with Walnuts Recipe is about to become your new favorite. Imagine the rich, velvety texture of homemade ice cream perfectly blended with the warm spices of cinnamon, nutmeg, ginger, and cloves, all balanced by the natural earthiness of real pumpkin puree. Adding toasted walnuts brings a delightful crunch and nutty depth that makes each spoonful irresistibly satisfying. This recipe is a celebration of fall in every bite, and it’s surprisingly straightforward to make at home.
Ingredients You’ll Need
The magic of this Pumpkin Spice Ice Cream with Walnuts Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays an essential role, whether it’s building a silky base, infusing seasonal warmth, or adding texture and sweetness that speaks to the soul of autumn.
- 2 cups heavy cream: Provides a rich, creamy texture that’s the backbone of any great ice cream.
- 1 cup whole milk: Lightens the cream slightly while keeping the mixture luscious and smooth.
- 1 cup pumpkin puree: Adds natural sweetness and that unmistakable autumn flavor; canned or homemade both work perfectly.
- 3/4 cup brown sugar: Brings deep, caramel-like sweetness that complements the spices wonderfully.
- 1 tsp ground cinnamon: The star spice, giving the ice cream its warm, classic pumpkin pie vibe.
- 1/2 tsp ground nutmeg: Adds a subtle nutty aroma and gentle spice kick.
- 1/4 tsp ground ginger: Offers zesty brightness to balance the richness.
- 1/4 tsp ground cloves: Provides a bold spiced note that rounds out the flavor profile.
- 1 tsp vanilla extract: Enhances the sweetness and deepens the overall flavor.
- 1/2 tsp salt: Just a pinch to elevate all the other ingredients.
- 1/2 cup chopped walnuts (toasted): Adds satisfying crunch and a toasty, nutty contrast.
- 1 tbsp maple syrup (optional): For a touch of natural sweetness and complexity.
- 4 large egg yolks: Create the custard base for smoothness and richness.
How to Make Pumpkin Spice Ice Cream with Walnuts Recipe
Step 1: Prepare the Ice Cream Base
Start by combining the heavy cream, whole milk, and pumpkin puree in a medium saucepan. Whisk until the mixture is smooth and well blended. Then, place the pan over medium heat and gently warm the mixture until it’s hot but not boiling. This warms everything evenly, making it easier to mix with the custard.
Step 2: Make the Custard
While the base is heating, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl. Keep whisking until the mixture is pale and creamy. Then, to avoid scrambling the eggs, slowly pour about half a cup of the hot cream mixture into the yolks, whisking constantly to temper them.
Step 3: Combine and Cook
Pour the tempered egg yolk mixture back into the saucepan with the rest of the hot cream. Cook this mixture over medium-low heat, stirring constantly. You want to thicken it just enough so it coats the back of a spoon — this usually takes about 5 to 7 minutes. Be careful not to let it boil, as that can ruin the texture.
Step 4: Chill the Custard
Once thickened, remove the saucepan from heat and stir in vanilla extract and maple syrup if you’re using it for extra flavour depth. Transfer the custard to a heatproof bowl and cover the surface with plastic wrap pressed directly on top to prevent a skin from forming. Let it cool at room temperature for 30 minutes before refrigerating for at least four hours, or better yet, overnight, so it chills completely.
Step 5: Churn the Ice Cream
Pour the cold custard into your ice cream maker and churn according to your machine’s instructions — usually 20 to 25 minutes. This step turns the custard into luxuriously smooth ice cream, whipping in air and creating the perfect creamy texture.
Step 6: Mix in Walnuts
When the ice cream is just about done churning, add the toasted chopped walnuts. Let them mix in thoroughly so every bite has bursts of crunchy, nutty goodness. Then, transfer the ice cream to an airtight container for the final freeze.
Step 7: Freeze and Serve
Freeze your ice cream for at least four hours or until firm. When serving, scoop it into bowls or cones and enjoy the delightful combination of creamy pumpkin spice flavor and crunchy walnuts. Every spoonful is a perfect nod to the fall season!
How to Serve Pumpkin Spice Ice Cream with Walnuts Recipe
Garnishes
A little goes a long way when garnishing your ice cream. Try sprinkling extra chopped toasted walnuts on top or a light dusting of cinnamon to heighten the spice. A drizzle of pure maple syrup or a dollop of whipped cream can add a touch of elegance and extra indulgence.
Side Dishes
This Pumpkin Spice Ice Cream with Walnuts Recipe shines when paired with warm desserts like apple crisp, gingerbread cake, or even a simple slice of warm pumpkin bread. The contrast between hot and cold textures is irresistible and makes dessert feel extra special.
Creative Ways to Present
For a festive celebration, serve the ice cream in mini pumpkin-shaped bowls or spice up your presentation with waffle cones dipped in melted chocolate and sprinkled with crushed walnuts. You could also layer the ice cream with spiced crumble and roasted pears in clear glasses for a stunning parfait.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin spice ice cream should be stored in an airtight container to prevent ice crystals and preserve freshness. Placing a piece of parchment paper or wax paper directly on the surface before sealing helps avoid freezer burn and keeps your ice cream creamy and smooth.
Freezing
This ice cream freezes beautifully for up to two weeks. Keep it tightly sealed in a shallow container to speed up freezing and thawing evenly when you’re ready for another scoop of cozy goodness.
Reheating
While ice cream isn’t reheated traditionally, letting your frozen Pumpkin Spice Ice Cream with Walnuts Recipe sit at room temperature for a few minutes before scooping will soften it to the perfect consistency for serving.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin puree works wonderfully. Just roast or steam pumpkin until soft, then puree until smooth. It might have a slightly different moisture content, so keep an eye on the texture during cooking.
Do I have to toast the walnuts?
Toasting the walnuts isn’t mandatory, but it elevates their flavor and crunch significantly, adding warmth and depth that complements the ice cream beautifully.
Can I make this recipe without an ice cream maker?
You can! After chilling the custard, pour it into a container and freeze. Every 30 minutes, vigorously stir it to break up ice crystals until it’s creamy — this can take several hours but results in tasty homemade ice cream.
How long can I store the ice cream in the freezer?
For the best taste and texture, enjoy your Pumpkin Spice Ice Cream with Walnuts Recipe within two weeks. It will stay safe longer but may develop ice crystals and lose creaminess over time.
Can I substitute walnuts with another nut?
Definitely! Pecans, almonds, or hazelnuts all work well. Just toast them lightly to bring out their flavor and add that wonderful crunch.
Final Thoughts
There’s something truly special about making your own Pumpkin Spice Ice Cream with Walnuts Recipe at home. It’s a delicious way to bring the flavors of fall to your freezer and enjoy a comforting treat whenever the craving hits. The balance of warm spices, creamy texture, and crunchy nuts delivers a dessert that feels both indulgent and heartwarming. Give it a try soon – your taste buds will thank you!
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Pumpkin Spice Ice Cream with Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This homemade Pumpkin Spice Ice Cream with Walnuts is a creamy, spiced dessert perfect for fall. Rich with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, this ice cream is churned to silky perfection and studded with toasted walnuts for added crunch. A delightful seasonal treat that’s perfect for cozy evenings or festive gatherings.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (canned or homemade)
Custard Mixture
- 4 large egg yolks
- 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
Additional Ingredients
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional, for added flavor)
- 1/2 cup chopped walnuts (toasted)
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, whisk together the heavy cream, whole milk, and pumpkin puree until smooth. Heat the mixture over medium heat until hot but not boiling.
- Make the Custard: In a separate bowl, whisk the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until pale and smooth. Slowly temper the eggs by whisking in about 1/2 cup of the hot cream mixture.
- Combine and Cook: Gradually whisk the egg yolk mixture back into the saucepan with the remaining hot cream mixture. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes, ensuring it does not boil.
- Chill the Custard: Remove from heat, stir in vanilla extract and maple syrup if using. Transfer to a heatproof bowl and cover tightly with plastic wrap directly on the surface to prevent skin formation. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the thoroughly chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes.
- Mix in Walnuts: Add the toasted chopped walnuts during the last few minutes of churning to incorporate evenly.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. Serve chilled in bowls or cones and enjoy.
Notes
- Ensure the custard mixture does not boil to prevent curdling.
- Press plastic wrap directly onto the custard’s surface to avoid a skin forming during chilling.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Maple syrup is optional but adds a nice depth of flavor.
- If you don’t have an ice cream maker, place the custard in a shallow container and freeze, stirring every 30 minutes until firm for a no-machine method.
