Description

This creamy Pumpkin Spice Ice Cream with Walnuts is a delightful autumn-inspired treat featuring rich pumpkin puree, warm spices, and crunchy toasted walnuts. Perfect for cozying up on a fall day, this homemade ice cream combines the comforting flavors of cinnamon, nutmeg, ginger, and cloves with a smooth custard base. Made from scratch and churned to creamy perfection, it’s a delicious seasonal dessert that will impress at any gathering.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
1 cup pumpkin puree (canned or homemade)

Spices and Sweeteners

3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 tsp vanilla extract
1 tbsp maple syrup (optional, for added flavor)

Other Ingredients

4 large egg yolks
1/2 cup chopped walnuts (toasted)

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Instructions

Prepare the Ice Cream Base: In a medium saucepan, whisk together the heavy cream, whole milk, and pumpkin puree until smooth. Place over medium heat and warm the mixture until hot but not boiling.
Make the Custard: In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and pale. Slowly temper the eggs by adding about 1/2 cup of the hot cream mixture to the egg yolk mixture while whisking constantly.
Combine and Cook: Gradually whisk the egg mixture back into the saucepan with the remaining hot cream mixture. Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 5-7 minutes. Avoid boiling to prevent curdling.
Chill the Custard: Remove the saucepan from heat. Stir in the vanilla extract and maple syrup if using. Transfer the custard to a heatproof bowl, cover tightly with plastic wrap placed directly on the surface to prevent skin formation. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to chill thoroughly.
Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
Mix in Walnuts: Add the toasted chopped walnuts during the last few minutes of churning to evenly distribute them throughout the ice cream.
Freeze and Serve: Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours or until firm. Serve scooped into bowls or cones and enjoy the rich, spiced flavors with crunchy walnut bites.

Notes

To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
Ensure the custard does not boil during cooking to prevent curdling and ensure a smooth texture.
Letting the custard cool at room temperature before refrigerating helps prevent condensation inside the container.
Use a high-quality ice cream maker for best results; homemade ice cream makers or electric ones both work well.
This ice cream is best enjoyed within one week for optimal freshness and flavor.