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Easy Pumpkin Ice Cream

Prep Time 20 minutes
Servings 1 quart


  • 1 cup heavy cream (33-36% fat)
  • 1-1/2 cups whole milk
  • Pinch of salt
  • ¼ cup brown sugar
  • cup white sugar
  • 5 egg yolks
  • ¾ cup pumpkin pie filling
  • Optional mix-ins (see below)


  1. Set up an ice bath by placing a 2 quart (2 liter) bowl in a larger bowl partially filled with ice and water, and place a strainer on top.

  2. Pour cream into the ice bath bowl (the empty one).
  3. Whisk egg yolks in a separate bowl.
  4. Heat the milk, sugar, salt, and egg yolks in a saucepan. Cook over low heat, stirring constantly and scraping the bottom, until the custard thickens enough to coat your spatula (160-170F).

  5. Strain the custard into the heavy cream. Stir over the ice until cool.
  6. Once cool, blend in a blender with the pumpkin pie filling.

  7. Chill thoroughly in refrigerator, preferably overnight.
  8. Churn ice cream!  We love and recommend our Cuisinart churner!