Because this recipe use a purée of just harvested pumpkin, you will need about 90 minutes to prepare the ice cream mix and another 2½ hours to freeze.
‘Sugar Pie’ is the pumpkin I chose for this recipe, but you can use any pie or sugar pumpkin—those are the smaller pumpkins, not the big jack-o-lantern pumpkins.
By the way, you can make this treat with any orange-fleshed winter squash–so if you want to serve butternut or acorn squash ice cream, here you go.
This recipe serves 8 and makes 1 quart of ice cream.
Ingredients to Make Pumpkin Ice Cream
- 1 ‘Sugar Pie’ pumpkin or other deep orange-fleshed squash (about 2 pounds or larger)
- 1 to 2 teaspoons vegetable oil
- 2 cups whipping cream
- ½ cup milk
- 1 cup firmly packed light brown sugar
- 1 cup pumpkin purée
- 1 teaspoon each cinnamon, ground ginger, and vanilla
- ¼ teaspoon salt
Directions to Make Pumpkin Ice Cream
1. Prepare Pumpkin Purée: Preheat oven to 375°F. Use a heavy knife to cut the pumpkin through the top. Scoop out and discard the seeds. Rub inside of pumpkin with vegetable oil. Place the pumpkin, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes.
2. Scoop flesh into a food processor; whirl until smooth. (Drain the purée in a strainer for about 30 minutes if it is watery.)
3. Prepare Ice Cream: Use a whisk to mix the cream, milk, brown sugar, pumpkin purée, cinnamon, ginger, vanilla and salt in a bowl.
4. Scoop the mix into an ice cream maker; chill and freeze according to the manufacturers’ directions.
5. Spatula the ice cream into a bowl. Freeze covered until it’s scoopable, about 2½ hours. Will keep for up to 1 week.