Best Pumpkin Custard Ice Cream Recipes

Pumpkin Custard Ice Cream Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 12

3/4 cup brown sugar
1 cup canned solid-pack unsweetened pumpkin
3 egg yolks
1 teaspoon cinnamon
1/4 cup granulated sugar
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
2 cups heavy cream
2 cups milk
1/8 teaspoon salt
1 tablespoon vanilla extract

Steps:

Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about 6 minutes. Whisk eggs in a medium bowl. Gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves (or use 1 teaspoon of pumpkin pie spice) and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.

Ginger Pumpkin Custard Ice Cream image

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 cups buttermilk
1 1/2 cups coconut creamer or half and half, *see notes
1/2 tsp fine sea salt
1/2 cup brown sugar, packed
3 tbsp honey
2 tsp ginger paste, *see notes
1/2 cup pumpkin puree, fresh or canned (w/out spices)
3 whole eggs
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp nutmeg, fresh grated if possible!
1/4 tsp ground cloves
candied ginger, slivered (for garnish)

Steps:

To a medium saucepan, add the buttermilk, creamer or half and half, salt, brown sugar, honey, ginger paste, and pumpkin. Heat slowly over medium heat, stirring often.
To a medium-sized bowl, add the eggs, and whisk vigorously until creamy and smooth.
When the pumpkin mixture is very hot (not boiling), use a ladle to add a little at a time of the hot liquid to the eggs, whisking to incorporate. When the tempered eggs are warm, whisk them into the pan on the stove.
Add the spices - cinnamon, allspice, nutmeg, cloves. Continue cooking the custard - stirring constantly - until it is thick enough to coat the back of a spoon. This process will take about 6 to 8 minutes.
Pour the custard into a sealable container. Chill thoroughly. (See notes).
When the mixture is cold, proceed with freezing your ice cream according the instructions on your specific freezer. My counter top Cuisinart requires 20-25 minutes depending how cold it is when it starts.
When the ice cream is frozen, scoop into individual dishes and garnish with slivered candied ginger, or scoop into a freezer container for later. Enjoy!