Ingredients (10)
- Ice
- 2 cups heavy cream
- 1 cup packed dark brown sugar
- 3/4 cup pumpkin purée (not pie filling)
- 1/2 cup whole milk
- 1/2 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 6 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Calories246
- Fat17.31g
- Saturated fat10.16g
- Trans fat
- Carbs21.28g
- Fiber0.51g
- Sugar19.99g
- Protein2.68g
- Cholesterol147.59mg
- Sodium126.37mg
- Nutritional Analysis per serving (12 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
The long lines to get a scoop of ice cream at Bi-Rite Creamery in San Francisco are legendary and daunting. During the holidays, pumpkin pie ice cream is one of their bestsellers, so we were happy to discover the recipe in their book Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery. They make a simple custard of pumpkin purée, heavy cream, brown sugar, milk, egg yolks, cinnamon, and ginger and churn it until cold and creamy. Serve a scoop next to a slice of warm ginger cake for a cozy holiday dessert. And check out all the best of pumpkins on Chowhound.
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
Tips for Christmas
Instructions
- 1Prepare an ice water bath by filling a bowl halfway with ice and water; set it aside. Place a fine-mesh strainer over a large heatproof bowl; set it aside.
- 2Whisk together the cream, 1/2 cup of the brown sugar, the pumpkin, milk, salt, and vanilla in a medium saucepan until smooth. Heat the mixture over medium heat, whisking occasionally, until steam begins to rise from the surface, about 5 minutes. Meanwhile, whisk the remaining 1/2 cup of sugar, egg yolks, cinnamon, and ginger in a large bowl until smooth; set aside.
- 3While whisking constantly, slowly pour about half of the heated cream mixture into the egg yolk mixture. Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon or registers 170°F on an instant-read thermometer, about 2 minutes. (Don’t let the mixture boil.) When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.
- 4Pour the custard through the prepared strainer into the bowl and discard the contents of the strainer. Place the bowl in the ice water bath and let the custard cool, stirring occasionally, until it reaches room temperature, about 20 minutes.
- 5Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.
- 6Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft ice cream, or transfer to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. The ice cream can be kept for up to 1 month.
Recommended from Chowhound
Recipe Round-Ups
13 Awesome Asparagus Recipes to Celebrate This Spring
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
Recipe Round-Ups
Celebrate Spring with These Harvest Salad Recipes
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
Guides
The Ultimate Guide to Picnicking
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...