Description
This Cinnamon Pumpkin Ice Cream recipe combines creamy pumpkin purée with warming cinnamon and vanilla, creating a rich and flavorful homemade ice cream perfect for fall or anytime you crave a comforting treat. The mix of whole milk, heavy cream, and sugar ensures a smooth texture, while the gentle churn enhances the flavors for a delightful frozen dessert.
Ingredients
Scale
Base Ingredients
- 3/4 cup whole milk
- 1/2 cup white sugar
- 1/2 cup pumpkin purée
- 1.5 cups heavy/whipping cream
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Dissolve Sugar: Add the whole milk and white sugar to a large bowl. Using a hand mixer, blend on medium speed for about 2 minutes until the sugar is completely dissolved, creating a smooth and sweetened milk base.
- Mix Ingredients: To the same bowl, add the pumpkin purée, heavy cream, vanilla extract, and ground cinnamon. Use the hand mixer again to combine all ingredients thoroughly until the mixture is smooth and homogenous.
- Churn Ice Cream: Pour the mixture into the frozen bowl of your ice cream maker. Churn the mixture for 25 to 30 minutes, or until it reaches a creamy, soft-serve consistency. Adjust time according to your ice cream maker’s instructions.
- Freeze (Optional): You can enjoy the ice cream immediately for a softer texture or transfer it into an airtight container and freeze it for a few hours to firm up for scoopable consistency.
Notes
- For best results, ensure your ice cream maker’s bowl is fully frozen before churning.
- Adjust cinnamon quantity to taste for either a milder or stronger spice flavor.
- You can substitute pumpkin purée with fresh roasted and pureed pumpkin for enhanced flavor.
- Store leftovers in a tightly sealed container to prevent freezer burn.
- If you prefer a sweeter ice cream, increase sugar by up to 1/4 cup.
