To make the best pumpkin ice cream recipe, start with the best ingredients.
Updated:
Estimated reading time: 1 minute
Table of contents
A Visit to the Pumpkin Patch
We started with a visit to the local pumpkin patch near Santa Cruz, California. We got pumpkins to carve, but didn’t use pumpkins from the patch for the ice cream, choosing the canned pumpkin instead. A visit to the pumpkin patch is still fun, and when you buy from local producers you are helping employ people in your neighborhood.
To Make the Best Pumpkin Ice Cream Recipe Start with the Best Ingredients
The key is to use the best possible ingredients. We didn’t want to make just a good pumpkin ice cream. We wanted to create the best. So, the most important thing is to start with the best ingredients. We made the ice cream using our master ice cream method, and added the pumpkin to it.
Canned Pumpkin
We visited a pumpkin patch, but ended up using canned pumpkin for this ice cream. The pumpkin, or squash used for canning has a lot of flavor, usually way more than pumpkins grown for decoration, so this is a case where the canned version was better. However, a really good squash may be available at the farmer’s market in your area. We also realized that there was so much fiber in the pumpkin that it needed to be strained and the spices increased and bloomed in order to increase the flavor without using too much pumpkin.
Crème Fraîche
We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 300 grams canned pumpkin strained through a strainer to remove some of the fiber
- 85 grams corn syrup or maple syrup
- 2 eggs one egg and one egg yolk
- 100 grams Wholesome regenerative organic sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 50 grams crème fraîche homemade from Horizon cream
- 1 Tablespoon brandy or bourbon
- 1 teaspoon pumpkin pie spice bloomed by frying on a low temperature in a teaspoon of butter for two minutes
Instructions
PREPARE THE STORAGE CONTAINER
- Put a glass storage container in the freezer.
MEASURE THE INGREDIENTS – Use a scale to measure the ingredients, zeroing the scale between measurements.
- Into a small saucepan, measure the cream, pumpkin and corn syrup.
- Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt.
- Into a small bowl, measure the crème fraîche, brandy or bourbon and spices.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream, pumpkin and corn syrup to a simmer and simmer for 2 minutes, stirring to combine.
- Switch the mixer to low speed and very slowly add the cream and pumpkin mixture.
- Continue whisking on low and add the crème fraîche, alcohol and spice mixture. Whisk just until combined. The mixture should be 160 degrees F or more at this point.
- Refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry. Refrigerating overnight will improve the flavors.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour the mixture into the ice cream maker and freeze it according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put it back in the freezer over night to harden.
- Store in the freezer for up to a week.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
More Recipes from our Master Ice Cream Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.