Pumpkin Pie Ice Cream

By jim berman, Oct 14, 2012 | | |
  1. Pumpkin Pie Ice Cream

    The seventh in a series on ice creams, custards and sorbets

    Jim Berman CCI

    Fall. Halloween. Pumpkin. And ice cream is always on the calendar. This installment in the series on frozen desserts covers a genuine fall staple. Pumpkin shows up in everything as of late, but I have always been a fan of pumpkin pie ice cream. From back in the day as a wee, curly haired chubby kid causing general mayhem on the streets of Pittsburgh, I used to wander in to Baskin Robbins and ask for a sample of their Pumpkin ice ice cream. And ask for another. And another. When I say mayhem, I really mean... I was a brat. But I liked ice cream. And pumpkin had nowhere near the menu presence it does today. My olfactory and trigeminal response systems are still finely tuned to sigh with deep remembrance of those by-gone days. I still close my eyes with the first taste of Pumpkin Pie Ice Cream, even when it comes out of my own ice cream maker; something about the comfort of something so familiar yet so ancient in my own timeline. I can still see the little purple-pinkish spoons used to sample at Baskin Robbins, the smell of the freezers (I guess) and even see the polka-dotted containers that used to house the take-out pints and quarts. Here is my take on Pumpkin Pie Ice Cream to create your own memory:

    3 cups, Heavy cream

    1 quart, Whole milk

    1 cup, granulated sugar

    ½ teaspoon, salt

    1 teaspoon, vanilla extract

    2 cups, solid pack pumpkin

    1 teaspoon, ground cinnamon

    Pinch, nutmeg

    ¾ cup, pie crust scraps, baked, rough crumble

    Combine all but the pie crust and pour into an ice cream/frozen dessert maker per manufacturer’s instructions. I use the Lello-Musso Pola 5030 and have found that this ice cream takes about 20 minutes to set. Stir in the crust bits after the machine has stopped and remove to a freezer and allow the flavors to bloom 6 to 8 hours.

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  1. jim berman
    You're welcome! Glad I could assist. Hope your ice cream turns out well.
  2. chicagoterry
    Thank you for this! I was just yesterday thinking about how I would go about concocting a pumpkin ice cream. You've saved me the effort and expense of starting from scratch!
  3. jim berman
    The recipe, as scaled, yields about 2 1/2 quarts+.
  4. jim berman
    Thank you! It seems that pumpkin is simply weaving its way into the fabric of every menu... and you shall hear no complaints from me. I rather enjoy the hearty, slightly sweet, woodsy flavor of pumpkin in its many iterations. Thanks for sharing your feedback :)
  5. himynameisjess
    I just bought pumpkin to make ice cream. Does this make more than 2 pints? I can comfortably make 2 pints in my ice cream maker.
  6. petalsandcoco
    Jim, another lovely article, great for this time of year. Thank you for sharing it, the picture looks rich ad decadent. Another item but with the flavor of pumpkin I really enjoy and you only see this time of year is pumpkin cream...for coffee. (shame on me)