If you are looking to cozy up with a dessert that tastes like autumn in a bowl, the Pumpkin Spice Ice Cream with Toasted Walnuts Recipe is your new best friend. This luscious ice cream blends creamy pumpkin puree with hearty spices and the satisfying crunch of toasted walnuts, creating a perfect harmony of flavors and textures that taste like a warm hug on a chilly day. It’s more than just ice cream; it’s a scoop of comfort, tradition, and a little bit of magic all rolled into one irresistible treat.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that create a stunning array of flavors and textures, from the rich creaminess to the warm, spicy pumpkin notes and final nutty crunch. Each element plays a vital role in making this ice cream truly unforgettable.
- 2 cups heavy cream: The foundation for a luxuriously creamy texture that melts in your mouth.
- 1 cup whole milk: Adds smoothness and balances the richness of the cream.
- 1 cup pumpkin puree: Provides natural sweetness, vibrant color, and that unmistakable fall flavor.
- 3/4 cup brown sugar: Enhances the pumpkin’s sweetness with a subtle caramel note.
- 1 tsp ground cinnamon: Brings warmth and depth to the spice mixture.
- 1/2 tsp ground nutmeg: Adds a slightly sweet, nutty kick that’s essential in pumpkin spice.
- 1/4 tsp ground ginger: Introduces a delicate zing that livens up the flavor.
- 1/4 tsp ground cloves: A potent spice that complements cinnamon beautifully.
- 1 tsp vanilla extract: Rounds out the flavors with a smooth, fragrant sweetness.
- 1/2 tsp salt: Balances and elevates the overall flavor.
- 1/2 cup chopped walnuts (toasted): Adds a delightful crunch and a slightly buttery flavor.
- 1 tbsp maple syrup (optional): For an extra layer of natural sweetness and to deepen the complexity.
- 4 large egg yolks: These create a rich custard base that gives structure and creaminess.
How to Make Pumpkin Spice Ice Cream with Toasted Walnuts Recipe
Step 1: Prepare the Ice Cream Base
Start by whisking together the heavy cream, whole milk, and pumpkin puree in a medium saucepan until smooth. Heat this mixture over medium heat, bringing it to a point just before boiling. This step warms and merges the flavors, setting the stage for the luscious custard you’ll be creating.
Step 2: Make the Custard
In a separate bowl, combine the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until the mixture becomes smooth and pale in color. This mixture will serve as the rich, spiced foundation of your ice cream’s creamy texture.
Step 3: Temper the Eggs
To avoid scrambled eggs, slowly pour about half a cup of the hot cream mixture into your egg yolks while whisking constantly. This delicate tempering step gently raises the eggs’ temperature so they blend smoothly into the base without curdling.
Step 4: Cook the Custard
Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook it over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon. This thickening usually takes about 5 to 7 minutes. Keep a close eye to prevent boiling, which can ruin the silky texture you want.
Step 5: Chill the Custard
Remove the custard from the heat, and stir in the vanilla extract and optional maple syrup for a hint of sweetness and complexity. Transfer the mixture into a heatproof bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to develop its flavors fully and chill thoroughly.
Step 6: Churn the Ice Cream
Once your custard is chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions and churn for about 20 to 25 minutes. This process introduces air, creating the smooth, creamy texture that is essential to a great ice cream.
Step 7: Add Toasted Walnuts
In the final minutes of churning, fold in the toasted walnuts. Their buttery crunch contrasts beautifully with the smooth ice cream and delivers a satisfying texture that perfectly complements the spiced pumpkin flavor.
Step 8: Freeze Until Firm
Transfer your ice cream to an airtight container and pop it into the freezer for at least 4 hours to firm up. This will allow all the flavors to meld and give you that perfect scoopable consistency.
How to Serve Pumpkin Spice Ice Cream with Toasted Walnuts Recipe
Garnishes
Top your scoop with extra toasted walnuts for added texture and a drizzle of maple syrup or a sprinkle of cinnamon to amplify the warmth and sweetness. Even a small dollop of whipped cream can elevate your presentation and flavor.
Side Dishes
This ice cream pairs beautifully with warm apple pie, spiced pumpkin bread, or even a slice of pecan tart. The cool, creamy treat balances the warmth and richness of these classic desserts stunningly.
Creative Ways to Present
For a special touch, serve your Pumpkin Spice Ice Cream with Toasted Walnuts Recipe in waffle cones, or create a layered parfait with granola and cranberry compote. You can also use it as a decadent topping for warm brownies or drizzle it with caramel sauce for a showstopper dessert.
Make Ahead and Storage
Storing Leftovers
Keep your leftover ice cream in an airtight container in the freezer. This prevents ice crystals from forming and preserves the rich, creamy texture. Make sure to press plastic wrap over the surface of the ice cream before sealing to maintain freshness.
Freezing
This ice cream freezes well for up to two weeks, making it perfect for planning ahead for dinner parties or fall gatherings. When you’re ready to enjoy, simply remove it from the freezer and let it soften for a few minutes to scoop easily.
Reheating
Since this is an ice cream, reheating isn’t recommended; however, letting it sit at room temperature for about 5 to 10 minutes before serving will make scooping a breeze and enhance the flavors coming through.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree fresh pumpkin just as you would for pie filling, making sure it’s smooth and well-drained so the ice cream doesn’t get watery.
Do I need an ice cream maker to make this recipe?
While an ice cream maker makes the process easier and gives the best texture, you can still make this recipe without one by freezing the custard and stirring vigorously every 30 minutes to break up ice crystals.
Can I substitute walnuts with another nut?
Yes, pecans or hazelnuts make fantastic alternatives, especially when toasted, as they bring their own unique flavor and crunch to complement the pumpkin spice.
Is the maple syrup necessary in this ice cream?
The maple syrup is optional but highly recommended for a deeper sweetness and complexity that pairs beautifully with the pumpkin and spices.
How long does it take to churn and freeze this ice cream?
Churning typically takes 20-25 minutes, and freezing for at least 4 hours is recommended to get that perfect firm texture.
Final Thoughts
You really can’t go wrong with the Pumpkin Spice Ice Cream with Toasted Walnuts Recipe; it’s a celebration of fall flavors that’s guaranteed to bring smiles and warm moments, no matter the weather outside. Take the time to make it yourself and treat yourself to this creamy, spiced delight that’s equally lovely for an everyday treat or a special occasion dessert.
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Pumpkin Spice Ice Cream with Toasted Walnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Pumpkin Spice Ice Cream with Walnuts is a creamy, rich homemade dessert blending the warm spices of cinnamon, nutmeg, ginger, and cloves with smooth pumpkin puree. Enhanced with toasted walnuts for a delightful crunch and a hint of maple syrup for subtle sweetness, this ice cream is perfect for autumn and holiday seasons. Churned to perfection and frozen until firm, it offers a balanced flavor profile that’s both comforting and indulgent.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (canned or homemade)
Spices and Flavorings
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp maple syrup (optional, for added flavor)
Other
- 4 large egg yolks
- 1/2 cup chopped walnuts (toasted)
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and pumpkin puree. Whisk together until smooth and well incorporated. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling.
- Make the Custard: In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and pale. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs, preventing curdling.
- Combine and Cook: Gradually whisk the egg mixture back into the saucepan with the remaining hot cream mixture. Continue to cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil.
- Chill the Custard: Remove the custard from the heat once thickened. Stir in the vanilla extract and maple syrup if using. Transfer to a heatproof bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to chill completely.
- Churn the Ice Cream: After the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Mix in Walnuts: When the ice cream is nearly finished churning, add the toasted chopped walnuts and allow them to incorporate for the last few minutes.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. Serve in bowls or cones and enjoy this creamy, spiced treat.
Notes
- Ensure to temper the egg yolks properly with the hot cream mixture to avoid scrambled eggs.
- To toast walnuts, dry roast in a skillet over medium heat for 3-5 minutes until fragrant, watching carefully to prevent burning.
- Maple syrup is optional but adds a lovely depth of sweetness complementary to pumpkin and spices.
- For a smoother texture, strain the custard before chilling to remove any cooked egg bits.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm to mimic churning.
