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
Scale
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.
