Description

This Pumpkin Spice Ice Cream with Walnuts is a creamy, rich homemade dessert blending the warm spices of cinnamon, nutmeg, ginger, and cloves with smooth pumpkin puree. Enhanced with toasted walnuts for a delightful crunch and a hint of maple syrup for subtle sweetness, this ice cream is perfect for autumn and holiday seasons. Churned to perfection and frozen until firm, it offers a balanced flavor profile that’s both comforting and indulgent.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
1 cup pumpkin puree (canned or homemade)

Spices and Flavorings

3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla extract
1/2 tsp salt
1 tbsp maple syrup (optional, for added flavor)

Other

4 large egg yolks
1/2 cup chopped walnuts (toasted)

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Instructions

Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and pumpkin puree. Whisk together until smooth and well incorporated. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling.
Make the Custard: In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and pale. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs, preventing curdling.
Combine and Cook: Gradually whisk the egg mixture back into the saucepan with the remaining hot cream mixture. Continue to cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil.
Chill the Custard: Remove the custard from the heat once thickened. Stir in the vanilla extract and maple syrup if using. Transfer to a heatproof bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to chill completely.
Churn the Ice Cream: After the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Mix in Walnuts: When the ice cream is nearly finished churning, add the toasted chopped walnuts and allow them to incorporate for the last few minutes.
Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. Serve in bowls or cones and enjoy this creamy, spiced treat.

Notes

Ensure to temper the egg yolks properly with the hot cream mixture to avoid scrambled eggs.
To toast walnuts, dry roast in a skillet over medium heat for 3-5 minutes until fragrant, watching carefully to prevent burning.
Maple syrup is optional but adds a lovely depth of sweetness complementary to pumpkin and spices.
For a smoother texture, strain the custard before chilling to remove any cooked egg bits.
If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm to mimic churning.