Description
Creamy autumn-spiced ice cream made with real pumpkin puree and warm spices, studded with toasted walnuts for a crunchy finish.
Ingredients
Scale
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1 cup Pumpkin Puree
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Pure Vanilla Extract
- 3/4 cup Walnuts, chopped and toasted
Instructions
- Preheat Your Equipment: If using an ice cream maker, freeze the machine bowl according to the manufacturer instructions so it is fully frozen before churning.
- Combine Ingredients: In a large mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 1 cup pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 teaspoon pure vanilla extract until smooth and well combined.
- Prepare Your Cooking Vessel: Make sure your ice cream maker is set up on a stable surface and the freezer bowl is properly fitted and very cold.
- Assemble the Dish: Pour the chilled pumpkin-spice mixture into the ice cream maker bowl, following your machine’s fill recommendations.
- Cook to Perfection: Churn the mixture in the ice cream maker for approximately 20 to 25 minutes, or until the ice cream reaches a thick, soft-serve consistency.
- Finishing Touches: Gently fold in 3/4 cup toasted chopped walnuts with a rubber spatula so they are evenly distributed without losing their crunch.
- Serve and Enjoy: Transfer the churned ice cream to an airtight container, press a piece of parchment on the surface to minimize ice crystals, freeze for at least 4 hours to firm up, then scoop and serve.
Notes
- Chill the ice cream mixture overnight for an even smoother texture before churning.
- Toast the walnuts lightly in a dry skillet for 3 to 5 minutes to deepen their flavor and keep them crunchy.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
- Press parchment paper directly on the surface before freezing to reduce ice crystals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (churning) plus 4 hours freezing
- Category: Dessert
- Method: Churned (ice cream maker)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx.)
- Calories: 280
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: pumpkin spice ice cream, walnut ice cream, fall dessert, homemade ice cream, pumpkin dessert