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Pumpkin Spice Ice Cream with Walnuts

Pumpkin Spice Ice Cream with Walnuts

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 35 minutes (including chilling and freezing time)
  • Yield: About 1 quart (4 servings)
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

Pumpkin Spice Ice Cream with Walnuts is a creamy, spiced dessert that captures the warm flavors of autumn. It combines smooth pumpkin-rich custard infused with pumpkin pie spices and vanilla, with a delightful crunch from toasted walnuts. Perfect for fall or any cool evening, this homemade ice cream is easy to make, customizable, and free from artificial flavors, making it a comforting seasonal treat.

Ingredients

Units Scale

Main Ingredients

  • 1 cup pumpkin puree (preferably fresh)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 4 large egg yolks
  • 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, cloves, and ginger)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Walnuts

  • 3/4 cup walnuts, lightly toasted

Instructions

  1. Prepare the custard base: In a medium saucepan, whisk together sugar, pumpkin pie spice, and salt. Gradually stir in the milk and heavy cream, then warm the mixture over medium heat until small bubbles form around the edges, but do not boil.
  2. Temper the egg yolks: In a separate bowl, beat the egg yolks. Slowly pour some of the warm milk mixture into the yolks while whisking constantly to prevent scrambling. Return the yolk mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
  3. Add pumpkin and vanilla: Remove from heat and whisk in the pumpkin puree and vanilla extract until fully combined, creating a smooth, flavorful custard base.
  4. Chill the mixture: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Cover and refrigerate for at least 4 hours or overnight to develop the flavors and ensure the base is cold.
  5. Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the texture becomes soft and creamy.
  6. Toast and add walnuts: While the ice cream churns, toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned. Fold the toasted walnuts gently into the ice cream right at the end of churning.
  7. Freeze and set: Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours to firm up before serving.

Notes

  • Use fresh pumpkin puree for best taste and texture; avoid canned pumpkin pie filling.
  • Chill the custard mixture and ice cream maker bowl beforehand to achieve smooth, silky ice cream.
  • Toast walnuts carefully, watching closely to prevent burning and bitterness.
  • Adjust pumpkin pie spice according to your spice preference, emphasizing cinnamon, nutmeg, or clove.
  • Let ice cream soften for about 10 minutes at room temperature before scooping for best texture.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 300
  • Sugar: 20g
  • Sodium: 90mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 125mg

Find it online: https://cooktune.com/pumpkin-spice-ice-cream-with-walnuts/