pumpkin ice cream with maple walnut crunch

Chris was cleaning out the fridge and found the pumpkin purée that was leftover from that awful latte recipe, so he decided to make pumpkin ice cream with it.  Neither one of us had made ice cream lately, so this was a welcome treat.  It is a nice transition from the lighter flavors we’ve been making this summer .  The recipe is adapted from our favorite ice cream cookbook author, David Lebovitz. The walnut topping adds some crunch and pairs very well with the pumpkin.

Pumpkin Ice Cream
Adapted from a recipe by David Lebovitz
Yields 1 quart

1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup canned pumpkin purée*

Prepare an ice bath by putting some ice and a little water in a large bowl and nesting a smaller metal bowl (one that will hold at least 2 quarts,) inside it.  Set a mesh strainer over the top.

In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Heat the mixture until the edges begin to bubble and foam. Whisk the egg yolks in a separate bowl and temper the egg by gradually whisking in about half of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the back of the spatula. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Whisk in the brown sugar, vanilla extract, liquor (optional), and the pumpkin purée.  Stir until cool, then chill thoroughly, preferably overnight.

Freeze in your ice cream maker according to the manufacturer’s instructions.

Garnish with candied walnuts (recipe below).

*Note: It is easier to use canned pumpkin for this recipe due to its smooth texture and consistent thickness.  If you prefer, you can make your own homemade pumpkin purée using this recipe.

Maple Walnut Crunch
2 tablespoons maple syrup
2 tablespoons sugar
1 tablespoon butter
1/8 teaspoon salt
1 tablespoon orange zest, grated
5 tablespoons chopped walnuts

Stir maple syrup, sugar, butter, salt, and orange zest in a saucepan over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Transfer to a cutting board and chop into small pieces. May be done up to 2 days ahead. Store in an airtight container at room temperature.


9 thoughts on “pumpkin ice cream with maple walnut crunch

  1. Pingback: pumpkin pecan gingersnap ice cream | Wagshal's Blog

  2. Pingback: fall recipes round-up | daisy's world

    • Thanks, Christine! My ice cream maker has been a great investment. We’ve used it all summer long and now that we’re transitioning into the fall season, I’ll be experimenting on some fall flavors, as well.


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