Description
Pumpkin Spice Ice Cream with Walnuts is a creamy, rich dessert that combines the comforting flavors of pumpkin spice with the crunch of toasted walnuts. This homemade ice cream is perfect for the fall season and offers a sweet, spiced treat that is sure to impress.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (canned or homemade)
- 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
- 1/2 cup chopped walnuts (toasted)
- 1 tbsp maple syrup (optional, for added flavor)
- 4 large egg yolks
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.
- 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). Do not let the mixture boil.
- Chill the Custard: Once the custard has thickened, remove it from the heat. Stir in the vanilla extract and maple syrup (if using). Transfer the custard to a heatproof bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let the custard cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to chill completely.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-25 minutes.
- Mix in Walnuts: When the ice cream is nearly finished churning, add the toasted chopped walnuts and allow them to mix in during the last few minutes of churning.
- Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve the ice cream in bowls or cones, and enjoy the creamy, spiced treat!
Notes
- To toast the walnuts, simply place them on a baking sheet in a preheated 350°F (175°C) oven for about 5-7 minutes or until fragrant, being careful not to burn them.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes for 3-4 hours to break up any ice crystals and create a smoother texture.
- You can substitute the walnuts with other nuts such as pecans or almonds, or omit the nuts entirely if you prefer a smoother texture.
- For a dairy-free version, you can substitute the heavy cream and milk with coconut cream and almond milk, and use an egg substitute like a flax egg or aquafaba.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 20g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg