Pumpkin frozen custard is a smooth, creamy and rich frozen custard with the warm fall flavors of pumpkin pie.
Pumpkin Frozen Custard
Pumpkin frozen custard is a variation of my classic vanilla frozen custard recipe. The addition of the pumpkin and pumpkin pie spice to this recipe turns this custard into a pumpkin pie-like frozen treat that is perfect for the fall or winter seasons. How is frozen custard different than ice cream? Frozen custard usually contains egg yolks, where as ice cream does not. Frozen custard starts with cooking a custard mixture on the stovetop first, then mixing it with heavy cream or milk before churning and freezing. This results in a really rich, yet creamy frozen dessert.
How to Make Pumpkin Frozen Custard
The recipe for pumpkin frozen custard uses simple ingredients and yields one quart – you can easily double the recipe to make two quarts. Be sure to follow the directions on your ice cream maker and plan ahead, since this mixture needs to chill overnight or 24 hours.
Ingredients
- Egg yolks
- Granulated sugar
- Salt
- Half and half or milk
- Heavy whipping cream
- Pumpkin pie spice
- Canned pumpkin puree *not pumpkin pie mix
Instructions
In a medium sized saucepan, combine the egg yolks with the granulated sugar and salt. Slowly whisk in the half and half or milk. Whisking constantly, bring the mixture to a gentle boil. Once it reaches a gentle boil, remove from heat.
Pour the mixture through a fine mesh strainer to remove any lumps and into a large mixing bowl. Whisk in the whipping cream, followed by the pumpkin pie spice and the pumpkin puree. Chill the entire mixture overnight or 24 hours. Churn in an ice cream maker; follow the manufacturer’s instructions on the ice cream maker for directions. Once churned, freeze custard in an airtight container.
Tips for Pumpkin Frozen Custard
- You can easily double this recipe for make 2 quarts of frozen custard
- You can add in any mix-ins after it is churned before freezing (chocolate pieces, candy, cookies etc.)
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the custard
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Want more pumpkin recipes? Check out these recipes:
Pumpkin Frozen Custard
Equipment
- medium sized saucepan
- ice cream maker
- large mixing bowl
- fine mesh strainer
Ingredients
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup half and half or milk *if using milk, use 2% or whole milk
- 2 cups heavy whipping cream
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree *not pumpkin pie filling
Instructions
- In a medium sized saucepan, combine the egg yolks with the granulated sugar and salt. Slowly whisk in the half and half or milk.
- Whisking constantly, bring the mixture to a gentle boil. Once it reaches a gentle boil, remove from heat.
- Pour the mixture through a fine mesh strainer to remove any lumps and into a large mixing bowl. Whisk in the whipping cream, followed by the pumpkin pie spice and the pumpkin puree.
- Chill the entire mixture overnight or 24 hours.
- Churn in an ice cream maker; follow the manufacturer's instructions on the ice cream maker for directions. Once churned, freeze custard in an airtight container. Makes 8 servings/one quart.
Notes
- You can easily double this recipe for make 2 quarts of frozen custard (16 servings)
- You can add in any mix-ins after it is churned before freezing (chocolate pieces, candy, cookies etc.)
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the custard
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