Creamy Pumpkin Ice Cream

  • PrepTime: 15 Mins
  • CookTime: 15 Mins
  • TotalTime: 3 Hrs 30 Mins


  1. 1 ½ cups half-and-half
  2. 6 egg yolks
  3. ¾ cup white sugar
  4. ½ teaspoon vanilla extract
  5. ¾ teaspoon pumpkin pie spice
  6. 1 ½ cups canned pumpkin
  7. 1 ½ cups heavy whipping cream


  1. Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
  2. Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
  3. Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
  4. Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
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