DIY Pumpkin Ice Cream

I made this awesome pumpkin ice cream last year for Thanksgiving, based off of a recipe on David Lebovitz's blog. I'm thinking about making it again this year because it went so well with pumpkin pie. In fact, it is basically like eating pumpkin pie in ice cream form.

You could serve it all by itself as a great alternative to pumpkin pie, for those who love the flavor but not the texture of the classic Thanksgiving pie. You could even use it to make an ice cream pie or cake. It would also be great with ginger bread or other spice cake,

If you are not convinced you want that much pumpkin in one bowl, but you still want to make ice cream for Thanksgiving, classic vanilla or this amazing caramel ice cream are sure to please as well.

Homemade Pumpkin Ice Cream Recipe

• 1 1/2 cups whole milk
• 1 cup cream
• 1/3 cup white sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ginger (optional)
• 1/8 tsp cloves (optional)
• 1/4 tsp salt
• 5 egg yolks
• 1/2 cup brown sugar
• 1 tsp vanilla
• 3/4 cup pumpkin puree (homemade works great, but if using canned make sure to use 100% pumpkin, not pumpkin pie filling with the sweetener and spices already added)

1. In a metal saucepan mix the milk, cream, white sugar, desired spices, and salt. Stir over low heat until the mixture just begins to bubble at the edges.
2. In a small mixing bowl whisk the eggs and gradually add about 1 cup of the warmed mild and spice mixture to the eggs. This is tempers the eggs and keeps them from making scrambled eggs in your ice cream so don't skip this step.
3. Add the egg mixture back to the saucepan and stir until the mixture bubbles and thickens to coat a spoon or spatula.
4. Remove from heat and cool in the refrigerator or regular freezer.
5. When cool add brown sugar, vanilla, and pumpkin puree.
6. If there are pieces of egg, small chunks of pumpkin, or you just want to make sure your ice cream is super smooth, press through a fine metal strainer at this point.
7. Freeze in an ice cream freezer or follow the instructions here for freezing in a regular freezer.

Makes 1 quart/liter of ice cream.

DIY Ice Cream Recipes

Here are some great recipes for delicious homemade ice cream. You don't even need an ice cream freezer. These are rich and delicious recipes. If you are looking for a decadent treat for a special dessert, these are great. These are great accompaniments to some of these other dessert recipes. If you are looking for a lighter dessert, you could try one of these frozen yogurt recipes.

• Caramel Ice cream
• Dark Chocolate Ice Cream
• Mint Chocolate Chip Ice Cream
• Moose-tracks Ice Cream
• Pumpkin Ice Cream
• Turtle Ice cream
• Vanilla Ice Cream: Making Ice Cream Without a Machine

DIY Chocolate Ice Cream

Mmmm chocolate. I love chocolate. I love ice cream. This is a really good, really chocolatey ice cream. If you use the full amount of good cocoa powder it will be a deep rich chocolate. This is great all by itself, with a brownie, or as a base for other types of ice cream.

Dark Chocolate Ice Cream

• ¾ cup sugar
• 2 cups whole milk (divided)
• 5 egg yolks
• ½ cup cocoa powder
• 1 cup heavy (whipping) cream

Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups and spoons. Begin heating 1 cup of milk, sugar, and cocoa slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon. Pour 1 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream.

At this point you can freeze the ice cream in an ice cream maker if you have one. If you don't have an ice cream maker, you can follow the directions here for freezing in your regular freezer. If you wish to add additions, stir them in before the ice cream is too firm.

DIY Mint Chocolate Chip Ice Cream

Mint chocolate chip is one of my favorite ice cream flavors. It is simple and refreshing.

Mint Chocolate Chip Ice Cream

• ¾ cup sugar*
• 2 cups whole milk (divided)**
• 5 egg yolks**
• 1 cup heavy (whipping) cream**
• 1 tsp mint extract
• ½ chocolate chips or chunks (homemade works great)

Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups, and spoons. Begin heating 1 cup of milk and sugar slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon. Pour 1 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream. Add mint extract, and stir well.

At this point, you can freeze the ice cream in an ice cream maker if you have one. Or if you don't have an ice cream freezer, you can follow the directions here to freeze in your regular freezer. When the ice cream is mostly frozen, stir in chocolate, and continue freezing until firm.

This recipe makes about 1 quart or liter of ice cream.

* Reducing the amount of sugar or changing the type of sweetener can dramatically effect the consistency of frozen yogurt or ice cream.

** Personally I love this ratio of sugar, milk, egg yolks, and cream. I think this is very rich recipe the way it is. However, if you want an even richer ice cream, you can use 2 cups cream, 1 cup of whole milk, and increase the egg yolks up to 8. If you are looking for a lighter frozen treat, you could try one of these frozen yogurt recipes.

DIY Moose-tracks Ice Cream

Chocolate, peanut butter, and ice cream mixed together is hard to resist. I made it for my husband's birthday, and it was his and both boys' favorite.

Chocolate Peanut Butter Chunk Ice Cream

• 1 quart vanilla or (1 recipe of Classic Vanilla Ice Cream mostly frozen)
• ½ cup peanut butter
• ½ cup powdered sugar (homemade works fine)
• ½ cup chocolate chips or chunks

Make vanilla ice cream, or soften store bought vanilla. Mix peanut butter with powdered sugar, and roll into half in balls. Freeze until firm. Mix peanut butter balls and chocolate into semi-soft ice cream, and continue to freeze until firm.

DIY Vanilla Ice Cream: Making Ice Cream Without and Ice Cream Maker

Classic and Creamy Vanilla Ice Cream

Classic vanilla ice cream is the perfect base or accompaniment for so many desserts. The plain "vanilla" ice cream here is mostly not really vanilla flavored. In fact, some white kinds of ice cream here are labeled as taro (a vegetable pretty close to a potato), and that is how the less expensive ice creams here taste. I like potatoes. I like taro too, sometimes. But not so much in ice cream. So I set out to learn how to make my own. I started browsing recipes online and used David Lebovitz's Vanilla for inspiration. The result is pretty amazing. I might have a hard time going back to store bought vanilla anywhere, even in the US. This is a rich recipe, if you are looking for something on the lighter side try vanilla frozen yogurt. Personally, if I am going to spend the money on the cream and the time to make a real homemade ice cream, I make it really good. For healthier, easier, and cheaper frozen desserts, I go with some kind of frozen yogurt instead of trying to make light ice cream.

Adding egg mixture

Classic Vanilla Ice Cream

• ¾ cup sugar*
• 2 cups whole milk (divided)**
• 5 egg yolks**
• 1 cup heavy (whipping) cream**
• 1 tsp vanilla

Custard thickening

Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups, and spoons. Begin heating 1 cup of milk and sugar slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon. Pour 1 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream. Add vanilla, and stir well.

Mixing custard into milk and cream

At this point, you can freeze the ice cream in an ice cream maker if you have one. Or if you don't have an ice cream freezer, simply mix all ingredients in a freezer safe bowl or pan and place in your regular freezer. After about 30–60 minutes, check on the ice cream, and stir vigorously with a spatula or hand mixer to break up the ice crystals. Repeat this process every 30–45 minutes until the ice cream is frozen well. In general, the more you break up the ice crystals, the longer it will take for the ice cream to freeze, but the smoother the end result will be. There is a lot more information on making ice cream and frozen yogurt on David Lebovitz's site.

This recipe makes about 1 quart or liter of ice cream.



* Reducing the amount of sugar or changing the type of sweetener can dramatically effect the consistency of frozen yogurt or ice cream.

Ready to go into the freezer

** Personally I love this ratio of sugar, milk, egg yolks, and cream. I think this is very rich recipe the way it is. However, if you want an even richer ice cream, you can use 2 cups cream, 1 cup of whole milk, and increase the egg yolks up to 8.