Ingredients
- 4 cups half and half
- 2 cups heavy whipping cream
- 2 vanilla beans
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar
- 7.5 oz canned pumpkin
- 1 tsp. nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Instructions
- Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer’s instructions. Let the ice cream harden for at least two hours unless serving all immediately.
Reviews
I recently opened an ice cream shop, and tried this recipe. It is absolutely delicious, and I sold out the first 3 gallon tub in less than two days.
When I made the first batch, I miscalculated when I scaled the recipe and put more pumpkin than the recipe called for. That turned out to be a happy mistake. More is better in this case. The second batch I made, using the exact recipe was very good, but it didn’t have the bliss point of the first batch.
I recommend 12 ounces of pumpkin. Also, sprinkle about a 3/4 teaspoon of diamond flake kosher salt (1/2 tsp table salt) into the mix in the last 5 minutes of churning to REALLY make the flavors pop.
I made ice cream sandwiches with Graham cracker cookies, and they are flying out the door!
When I made the first batch, I miscalculated when I scaled the recipe and put more pumpkin than the recipe called for. That turned out to be a happy mistake. More is better in this case. The second batch I made, using the exact recipe was very good, but it didn’t have the bliss point of the first batch.
I recommend 12 ounces of pumpkin. Also, sprinkle about a 3/4 teaspoon of diamond flake kosher salt (1/2 tsp table salt) into the mix in the last 5 minutes of churning to REALLY make the flavors pop.
I made ice cream sandwiches with Graham cracker cookies, and they are flying out the door!
First off, I will say this is incredibly delicious! Make it today!
I do have couple of things to comment on though. I think 2 vanilla beans is a huge waste of good ingredients. Save them for an actual vanilla ice cream. I used 2 tsp. of a good extract instead.
Secondly, if you are like me and didn’t do the math beforehand: this is A LOT of ice cream. I’m surprised nobody has mentioned this. I have a kitchenaid mixer attachment and an old Cuisinart ice cream maker and ended up using both at the same time. I’m curious how others have fared.
My can of pumpkin was a little bigger than 7.5oz…maybe 9, I think. Other than that and the vanilla, I made the recipe as described and it came out wonderful. Personally, I liked the sweetness but I can understand some people wanting to reduce the sugar too.
This is a hit every year. Phenomenal!
Mmmmmmmmm!!
I made this for Thanksgiving yesterday. I substituted 4 teaspoons of vanilla extract for the beans. And increased the pumpkin to about 12 ounces. Followed the recipe for the rest. Everybody loved it! And I topped it off with homemade cinnamon whipped cream.
This sounds amazing!
It turned out delicious, and we made it into a pumpkin pie icecream pie with a gingerbread cookie-butter crust. It was very popular at our Thanksgiving get-together.
Perfect pumpkin flavor. We substituted 2 tsp vanilla extract for the vanilla bean, used 2 tsp. pumpkin pie spice for the spices and used a whole 15 oz. can of pumpkin. It was perfect.
I served this for Christmas dinner. It was wonderful and creamy, and a big hit with everyone. If you like pumpkin pie you won’t be disappointed.
This recipe is awesome. It tastes like I baked a pumpkin pie and blended the whole thing in with some vanilla ice cream. The base is Alton Brown’s Serious Vanilla Ice cream which (debuts in Churn Baby Churn with out the preserves and the addition of a little brown sugar. The amount of sugar is necessary to inhibit large ice crystal formation which will cause a gritty mouth feel if allowed to form. I agree a little more pumpkin in the recipe. Also heating the pumpkin mixture with the cream really help to infuse the cream with all of the flavors. Let it sit in the fridge over night before churning.
I made half the recipe, then doubled the pumpkin b/c I really love pumpkin. I also cut almost half of the white sugar. It was perfect in flavor. It has a bit of a grainy texture which I don’t know if attributed to the pumpkin or some of the spices. Five stars with my changes…