Why You’ll Love This Pumpkin Pie Ice Cream Recipe
If you’re a fan of fall flavors, you’ll absolutely adore this Pumpkin Pie Ice Cream recipe. It’s a delightful blend of creamy goodness and warm spices that evokes cozy autumn afternoons.
Each scoop transports me to gatherings filled with laughter and the scent of baked pie. I love how the pumpkin puree pairs perfectly with cinnamon, nutmeg, and ginger, creating a flavor explosion that’s both comforting and invigorating.
Plus, the crushed graham crackers add a satisfying crunch reminiscent of traditional pumpkin pie crust. You’ve got to try this recipe—it’s the perfect treat to celebrate the season!
Ingredients of Pumpkin Pie Ice Cream
Making Pumpkin Pie Ice Cream is like capturing the essence of fall in a scoop. You’ll need a mix of sweet and creamy ingredients, along with those warm spices that make you feel all cozy inside. This ice cream isn’t just a treat; it’s a celebration of autumn flavors, perfect for those chilly evenings when you want something special.
So, let’s plunge into what you’ll need to whip up this delightful dessert.
Ingredients for Pumpkin Pie Ice Cream
- 6 cups 1% low-fat milk, divided equally
- 2 tablespoons pure vanilla extract
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 (14 ounce) can sweetened condensed milk
- 4 egg yolks
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons nutmeg
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 7 ounces graham crackers, crushed and divided (approx. 1/2 box)
- 1 tablespoon unflavored gelatin
- 2 tablespoons water
When it comes to ingredients, quality matters. For instance, using pure vanilla extract instead of imitation really boosts the flavor profile, making your ice cream taste more gourmet.
And don’t skimp on the spices; they’re what make this ice cream so special. Fresh spices can elevate the taste, so if you have them on hand, go for it.
The crushed graham crackers add that crunchy texture that mimics the pie crust, but feel free to adjust the amount to suit your taste—more crunch, more fun, right?
How to Make Pumpkin Pie Ice Cream
Making Pumpkin Pie Ice Cream is a delightful adventure that will fill your kitchen with the cozy scents of fall. To start, grab 6 cups of 1% low-fat milk and divide it into two portions. In a pot, combine 3 cups of that milk with 1/4 cup of light brown sugar, 1/2 cup of granulated sugar, and 2 tablespoons of pure vanilla extract. Heat this mixture over medium heat, stirring gently until it’s steamy—aim for that magical temperature of 170°F.
While that’s warming up, whisk together 14 ounces of sweetened condensed milk with 4 egg yolks in a large mixing bowl. This is where the magic begins; it’s like creating a creamy cloud. Once your milk hits the right temperature, you’ll want to temper the egg mixture by gradually whisking in the hot milk. Envision this as gently introducing two new friends—just keep whisking until they’re best buddies.
Now, return the combined mixture to the pot and cook it for about 3 to 5 minutes, or until it’s thick enough to coat the back of a spoon. Trust me, this is a vital step; it’s like giving your ice cream a warm hug. After that, remove it from the heat and transfer it back to your mixing bowl, adding in 1 tablespoon of unflavored gelatin that you’ve sprinkled over 2 tablespoons of water. Whisk until the gelatin is fully dissolved—this will help your ice cream achieve that perfect scoopable texture.
Then, toss in the remaining 3 cups of milk and cover the bowl, placing it in the refrigerator for at least two hours.
While your mixture cools, let’s talk pumpkin. Take a 15-ounce can of pumpkin puree and mix it with 2 teaspoons of nutmeg, 1 tablespoon of cinnamon, 1 teaspoon of ginger, and 1/2 teaspoon of ground cloves. This is your flavor bomb, my friend.
Once your custard base has chilled, blend this pumpkin-spice mixture with 1 1/2 cups of the custard until it’s smooth and creamy. Combine everything back together and pour it into your ice cream machine. Churn for about 30 minutes, and here’s the fun part—add in the 7 ounces of crushed graham crackers as you go along. You can decide just how much crunch you want; more graham crackers means more pie-like texture.
Finally, transfer your delightful mixture into an airtight container and freeze it for at least 2 hours. And there you have it—a scoop of autumn bliss ready to enjoy!
Pumpkin Pie Ice Cream Substitutions & Variations
While creating your Pumpkin Pie Ice Cream, you might want to explore some substitutions and variations to tailor the recipe to your taste.
For a dairy-free option, you can replace the milk with almond or coconut milk. If you prefer a richer flavor, try using heavy cream instead of low-fat milk.
For added sweetness, consider using maple syrup in place of granulated sugar. You can also mix in crushed ginger snaps instead of graham crackers for a spicy twist.
If you want a bolder pumpkin flavor, just increase the pumpkin puree.
Experiment and find your perfect combination!
What to Serve with Pumpkin Pie Ice Cream
There’s nothing quite like savoring a scoop of Pumpkin Pie Ice Cream on a crisp autumn evening.
To elevate this treat, I love serving it with a drizzle of caramel sauce for added sweetness. A sprinkle of crushed graham crackers on top adds a delightful crunch, reminiscent of traditional pumpkin pie.
For a little extra warmth, I might pair it with spiced pecans or walnuts. If you’re feeling adventurous, a dollop of whipped cream with a hint of cinnamon can make it even more special.
Trust me, these simple additions turn a delicious dessert into a memorable experience!
Additional Tips & Notes
To guarantee your Pumpkin Pie Ice Cream turns out perfectly, I recommend measuring your ingredients carefully, as even small deviations can affect the texture and flavor.
Also, don’t skip the chilling step—it’s essential for achieving that creamy consistency. If you like a stronger spice flavor, feel free to adjust the amounts to suit your taste.
When adding graham crackers, consider folding them in gently to maintain some crunch.
Finally, store any leftovers in an airtight container to keep it fresh. Enjoy your ice cream within two weeks for the best flavor and texture!
Happy churning!