Make pumpkin ice cream, a fun ice cream flavour for fall that's easier to make than pumpkin pie! It's also a great way to use up leftover pumpkin purée!
Freeze the ice cream drum in the freezer for at least 24 hours before attempting to make ice cream.
Before you begin to cook the ice cream base, place the pumpkin purée in a 1 L (4 cup) measuring cup (or a big bowl preferably with a pouring spout). Set a strainer over top. Set aside
In a large bowl, whisk the egg yolks with half the sugar until the mixture has lightened.
In a medium saucepan, whisk the rest of the sugar with the milk, cream, vanilla bean paste, cinnamon, ginger, salt, allspice, cloves, and nutmeg. Heat the mixture until it is very hot and almost comes to a boil.
Pour the hot milk mixture over the whisked yolks to temper the eggs. Whisk continuously until the mixture is homogenous, then transfer it back to the saucepan.
Switch to a wooden spoon and, stirring constantly, heat the mixture on the stove over medium—low heat until the custard has thickened and has reached 83 °C (181 °F).
Pour the mixture through the strainer, pressing the custard through gently, if needed.
Stir the strained custard with the pumpkin purée at the bottom of the bowl (or measuring cup). Cover with plastic wrap, then refrigerate the pumpkin custard base for several hours to cool completely (overnight is best!).
Place the frozen drum on the ice cream maker, and churn the custard according to instructions. It can take about 15 to 20 minutes to churn the ice cream.
When the ice cream has reached the desired consistency. Turn off the machine, disassemble, and transfer the ice cream to a container. Place in freezer for a few hours to finish chilling before serving.
Notes
Serve this pumpkin ice cream with pie crust cookies for a dessert that tastes just like pumpkin pie!