2 cups milk
1 cup heavy cream
1/2 cup sugar, divided use
1/2 cup pumpkin puree
4 egg yolks
1/4 teaspoon salt
2 sticks cinnamon
In a large pot over medium heat, whisk together 1/4 cup sugar, milk and cream until the sugar dissolves and the mixture almost boils, about 2-3 minutes. Meanwhile, in a separate bowl, whisk together 1/4 cup sugar, salt and the egg yolks until it forms a ribbon and is yellow and creamy, about 2 minutes. Add about a 1/2 cup of the cream mixture into the eggs and whisk to combine. Pour the egg/cream mixture into the cream mixture on the stove. Add the cinnamon sticks and cook, stirring occasionally, for about 8 minutes or until the mixture coats the back of a spoon.
Allow to cool on the counter then cover and place in the refrigerator to cool completely or overnight. Then remove the cinnamon sticks, stir in the pumpkin. Pour through a fine mesh sieve into an ice cream maker (I use this one) and churn until cold and set. Place in a freezer-safe container and freeze until solid.
I love making ice cream because I can make it exactly as I’d like it. Not too sweet and unless it is chocolate, more subtle tasting than most commercial ice creams. This ice cream fits the bill perfectly. While the ice cream itself is rich and custard-y, the pumpkin flavor is light and fruity. Using cinnamon sticks infuses the ice cream with just the right amount of spice and none of the gritty texture ground spices can give ice cream. I loved it. A great alternative to serving vanilla ice cream with pie or making pumpkin pie.
It is worth it take a second to whisk it through a sieve before adding it to the ice cream maker just in case any bits of the cinnamon stick or chunks of pumpkin are present.
Mmmmmm, this sounds delicious! Perfect for fall. 🙂
I like the idea of serving that with pumpkin pie! Do you use any special gadget to churn it? (or machine, curious what brand) Just curious, since I have never made ice cream. And, I really should. -Chris Ann
I explained what to use and provided a link to my machine in the instructions.
Sounds like heaven!
Sounds delicious! Ice cream is my downfall too!
Love your old fashioned ice cream glass!
I recently had pumpkin gelato from a fantastic gelateria here in nyc and i'm planning on trying my own by hand. I also like my ice cream not too sweet, so I'll be trying your recipe!
I love cinnamon ice cream, but I'm sure the pumpkin addition would be so great.
I love ice cream in the fall! In Texas ice cream is a Holiday staple item, in fact. At Christmas the freezers at the supermarket are empty and there is no ice cream, espically Blue Bell, to be found! Your ice cream sounds lovely! It would be great sandwiched between a couple of gingersnaps, too!
Wow, delicious! Great photos too 🙂
Not only am I salivating, but you've given me one more way to get rid off all the pumpkin puree I have leftover from Halloween!
I made a vegan version of this as a way to enjoy pumpkin while coping with the Florida heat! LOVE IT!
This sounds so awesome. I like that there's a modest amount of egg yolks…some recipes can get a bit overwhelming. Looks gorgeous too 🙂
Yes…I can almost taste it…I think I would also like this very much with some pecans pieces in the mix.
We love cinnamon ice cream with apple pie. So pumpkin cinnamon ice cream would be good with…ginger cookies maybe? Lovely color to eat alone, too.
Found your recipe on tastespotting…wanted to let you know that the picture description there says 'Pumpkin and coconut' ice-cream.
Pumpkin and cinnamon sounds much more delicious…can't wait to make it myself.