Pumpkin Pie Ice Cream

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The creamiest pumpkin pie flavored ice cream with little bits of graham cracker crust!

Prep Time15

Cook Time15

Additional Time8

Total Time1 15

Course: 500+ Best Dessert Recipes

Keyword: custard, dessert, frozen custard, ice cream, pumpkin

Servings:

Author: Sweet Basil

1 Cup Canned Pumpkin
2 teaspoons Pumpkin Pie Spice
2 Cups Whole Milk
4-6 Egg Yolks I use 5
1/2 Cup Brown Sugar
Dash Salt
1 Cup Cream
1 Cup Graham Cracker Pie Crust Broken into pieces. See note for homemade or you can buy one.

Whisk together the pumpkin, spices and the milk in a medium saucepan.
1 Cup Canned Pumpkin, 2 teaspoons Pumpkin Pie Spice, 2 Cups Whole Milk
Heat gently over medium heat until very hot, but not boiling.
Whisk the egg yolks, brown sugar and salt until the egg yolk is light in color.
4-6 Egg Yolks, 1/2 Cup Brown Sugar, Dash Salt
Slowly add 3 tablespoons hot milk mixture to the eggs while whisking.
1 Cup Cream
Pour all of the egg mixture into the pan.
Gently cook over low to medium heat, until it starts to thicken and reaches 160 degrees F on an instant read thermometer. (Don't let it exceed 180 degrees, or it will curdle. If you don't have a thermometer, cook until the custard is thick enough to coat the back of a wooden spoon.)
Strain the cooked custard through a fine mesh sieve into a clean bowl and add the cold cream.
Chill until completely cold.
Follow your manufacturer instructions to make the ice cream.
Place a little in a container, add a sprinkle of graham cracker crust, top with more ice cream and repeat the process.
1 Cup Graham Cracker Pie Crust
Freeze until firm.

Times do not reflect the time needed to freeze ice cream in your ice cream machine. Follow instructions from manufacturer.

Homemade Graham Cracker Crust

2 cups graham cracker crumbs

1/4 Cup Sugar

1/2 Cup Butter, melted.

Mix all together and press into a pie dish or just in a parchment lined cake pan. Bake at 350 for 8-10 minutes and allow to cool. Break into bits.