Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Makes about 8 cups / 4 pints of ice cream


15-oz. / 445 mL pumpkin puree
2 cup whole milk
1 cup heavy cream or heavy whipping cream
1/3 cup Flora Hydro-Therm Pumpkin Oil
1 cup golden sugar
4 large egg yolks
2 tsp. each cinnamon & nutmeg
1/4 tsp. salt


  1. Make your ice cream custard base 1 or 2 days prior to serving your ice cream and at least 1 day before you plan to churn.
  2. Freeze the bowl of your ice cream maker*.
  3. In a medium saucepan over medium heat, combine pumpkin puree, milk and cream with a hand mixer. Once boiling, remove from heat.
  4. In a large bowl, blend sugar and egg yolks for 3 – 4 minutes. Gradually blend in about half the hot pumpkin mixture until eggs are warmed through. Pour everything back into the saucepan.
  5. Cook over low heat, stirring with a wooden spoon until mixture thickens, about 4 – 5 minutes, making sure it never bubbles. Coat the spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, it is ready, remove from heat.
  6. Blend the pumpkin oil and spices into the custard. Cool to room temp, then chill (covered) overnight in the refrigerator.
  7. Churn the chilled custard in your frozen ice cream maker until you reach soft-serve consistency, about 15 minutes*. Then transfer to a container with a lid and freeze at least 2 more hours before scooping and serving.


*If you do not have an ice cream maker, freeze a loaf pan or two (you’ll need a capacity of 8 cups). Instead of churning, simply fill the pan, cover it, and freeze until solid and scoopable, about 4 hours.