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Pumpkin ice cream in a white bowl, with a silver spoon scooping a bite.

Pumpkin Ice Cream

Heather Smoke
Rich and creamy homemade ice cream that tastes like a cool fall day! Pumpkin, spices and bourbon are added to custard and then slowly churned in this pumpkin ice cream.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American


  • Ice Cream Maker


  • 2 cups heavy whipping cream
  • ¾ cup dark brown sugar, lightly packed
  • 5 large egg yolks
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • tsp ground cloves
  • tsp ground nutmeg
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 tbsp good quality bourbon or whiskey


  • In a large saucepan, whisk together the cream, brown sugar, egg yolks, spices and salt.
  • Over medium heat, cook the custard, whisking constantly but slowly. Cook for about 10 minutes, until the mixture is hot and steaming, but not boiling. Remove from the heat.
  • Whisk in the pumpkin, vanilla and bourbon.
  • Chill the custard until completely chilled, preferably overnight to allow the flavors to mingle.
  • Churn the chilled custard in your ice cream maker, according to the manufacturer's instructions, until it's a thick, soft serve ice cream consistency. Transfer to a lidded ice cream container and freeze until firm, about 6 hours.
Keyword Frozen Custard, Ice Cream, Pumpkin