Pumpkin Spice Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Apr. 15, 2020
20130930-pumpkin-spice-ice-cream.jpg
Photograph: Max Falkowitz

This ice cream tastes like a better, more homemade version of a Starbucks pumpkin spice latte (minus the coffee, which is pretty incidental), thanks to a dose of vanilla bean, cinnamon, clove, nutmeg, and a wee nip of bourbon.

Note: For best results, grind nutmeg fresh on a microplane or nutmeg grater.

Recipe Facts

Active: 60 mins
Total: 12 hrs
Serves: 8 servings
Makes: 1 quart

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Ingredients

  • 2 cups heavy cream

  • 1 cup whole milk

  • 1 vanilla bean, split and scraped

  • 3/4 cup dark brown sugar

  • 8 large egg yolks

  • 1 cup pumpkin purée

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg (see note)

  • 1 teaspoon bourbon

  • Kosher salt, to taste

Directions

  1. In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.

  2. In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.

  3. Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.

  4. The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Special equipment

Ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
377 Calories
28g Fat
23g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 377
% Daily Value*
Total Fat 28g 36%
Saturated Fat 16g 81%
Cholesterol 279mg 93%
Sodium 127mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 10g
Vitamin C 2mg 8%
Calcium 131mg 10%
Iron 2mg 9%
Potassium 257mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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