Description
A velvety pumpkin spice ice cream with the perfect balance of sweet pumpkin and warm spices. This custard-style ice cream has a luxurious texture that captures all the cozy flavors of fall.
Ingredients
2 cups heavy cream (454 grams)
1 cup whole milk (227 grams)
14 ounces nonfat sweetened condensed milk (396 grams; 1 can)
8 ounces pumpkin puree (227 grams; about ½ can)
1 tablespoon pumpkin pie spice (9 grams)
4-6 Biscoff cookies (50-75 grams; crumbled)
Instructions
- In a saucepan, heat cream, milk, and 1/4 cup brown sugar until steaming (do not boil).
- Whisk egg yolks with remaining 1/2 cup brown sugar until pale and thick.
- Slowly pour hot cream mixture into yolks while whisking constantly.
- Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (175-180°F).
- Strain through a fine-mesh sieve into a bowl. Whisk in pumpkin puree, vanilla, spices, and salt.
- Cool to room temperature, then refrigerate at least 4 hours (preferably overnight).
- Churn in ice cream maker according to manufacturer’s instructions.
- Fold in cookies or nuts if using. Transfer to airtight container and freeze until firm (about 4 hours).
Notes
- For extra smooth texture: Blend cooled base with immersion blender before churning
- No ice cream maker? Freeze in shallow container, stirring every 30 minutes for 3-4 hours
- Flavor deepens after 24 hours in freezer
- Adult version: Add 1 tbsp bourbon before churning to keep softer
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Frozen Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 85mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 160mg