This Caramel Pumpkin Ice Cream is the perfect fall treat that combines the rich flavor of caramel with the comforting sweetness of pumpkin. The creamy texture, spiced with cinnamon and topped with crunchy peanuts and pistachios, makes this homemade ice cream an indulgent and seasonal dessert that everyone will love.
Why You’ll Love This Recipe
- Perfect Fall Flavors: The combination of caramel, pumpkin, and cinnamon gives this ice cream a cozy, autumn-inspired flavor.
- Homemade Delight: Making ice cream at home ensures that it’s fresh, creamy, and customizable to your liking.
- Texture & Crunch: The ice cream is smooth and creamy, with added crunch from chopped peanuts and crushed pistachios.
- Indulgent Toppings: Drizzled with chocolate sauce and topped with crushed pistachios, this ice cream is the perfect indulgent treat.
- Ice Cream Maker: The ice cream maker does all the work, making it easy to create this delicious dessert.
Ingredients
For the Caramel Sauce:
- 1/4 cup granulated sugar (50g)
- 1 tbsp water (10g)
- 1/4 cup whipping cream (50g, warm)
- 1g salt
- 1/2 tbsp unsalted butter (7.5g)
For the Pumpkin Ice Cream:
- 8.8 oz pumpkin (250g)
- 1 & 3/4 cups milk (420g)
- 1/4 cup whipping cream (55g)
- 3 tbsp granulated sugar (35g)
- 1/2 tsp salt (2.5g)
- 3 egg yolks (pasteurized egg)
- 1 tbsp cornstarch (7.5g)
- 1 tsp ground cinnamon (2.5g)
For Toppings:
- Chopped peanuts
- Chocolate sauce
- Crushed pistachios
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Caramel Sauce:
- Cook the Caramel: In a saucepan, add 50g of sugar and 10g of water. Heat on low heat, stirring occasionally, until the mixture turns brown and caramelized. Be cautious of hot splashes.
- Add Cream & Butter: Once the sugar mixture is brown, turn off the heat and carefully pour in the warm whipping cream (45-50°C), mixing well. Add the butter and 1g of salt, continuing to mix until smooth and fully combined.
Prepare the Pumpkin:
- Steam the Pumpkin: Peel the pumpkin and cut it into chunks. Place the pumpkin in a heat-resistant bowl, cover with plastic wrap, and prick some holes in the wrap. Steam over medium-high heat (about 15 minutes) or microwave until the pumpkin is fully cooked and tender.
Make the Ice Cream Base:
- Heat the Milk Mixture: In a saucepan, combine the milk, whipping cream, sugar, and salt. Heat on low until it reaches 70-80°C, or until small bubbles appear around the edges of the pan.
- Mix the Cornstarch & Egg Yolks: In a separate bowl, mix the cornstarch and egg yolks until well combined. Gradually pour in the warm milk mixture while whisking constantly until fully incorporated.
- Blend the Pumpkin: Once the pumpkin is cooked, add the ground cinnamon, caramel sauce, and half of the egg-milk mixture to the pumpkin. Blend everything together using a hand blender until smooth and even. Add the remaining egg-milk mixture and mix well. Sift the mixture to ensure a smooth texture.
Churn the Ice Cream:
- Churn in the Ice Cream Maker: Pour the pumpkin mixture into the ice cream maker’s bucket. Place the bucket back in the ice cream maker and secure the lid.
- Set the Timer: Turn on the machine, select the “ice cream” mode, and set the timer to 50 minutes.
- Churn and Freeze: Once the ice cream is churned and the timer ends, remove the ice cream from the machine. Freeze it for 3 hours to firm up.
Serve:
- Top & Serve: Scoop the caramel pumpkin ice cream into bowls or cones. Drizzle with chopped peanuts, chocolate sauce, and crushed pistachios. Serve and enjoy!
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for caramel and pumpkin)
- Churning Time: 50 minutes (in the ice cream maker)
- Freezing Time: 3 hours
- Total Time: 4 hours 40 minutes
Variations
- Vegan Version: Use coconut milk or almond milk in place of dairy milk and replace the cream with coconut cream or a non-dairy option.
- Other Toppings: You can top the ice cream with a variety of other toppings, such as caramel drizzle, crushed graham crackers, or a sprinkle of cinnamon for extra flavor.
- Add a Twist: Try adding a little bit of bourbon or vanilla extract to the base for added depth of flavor.
Storage/Reheating
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes to soften before serving.
- Reheating: Not necessary. Just scoop out the ice cream and enjoy!
FAQs
Can I make this ice cream without an ice cream maker?
Yes, you can! After churning the mixture in the blender, transfer it to a container and freeze it. Stir the ice cream every 30 minutes for the first few hours to prevent ice crystals from forming.
Can I use canned pumpkin instead of fresh?
Yes! Canned pumpkin is a great substitute for fresh pumpkin, and it will save you some time in preparation.
How can I make the ice cream firmer?
If you want a firmer ice cream, simply extend the freezing time after churning, or use more cornstarch in the mixture to help with the consistency.
Can I make this ice cream without the caramel sauce?
Yes, you can omit the caramel sauce if you prefer a simpler pumpkin-flavored ice cream, or substitute it with maple syrup for a different flavor profile.
Can I add chocolate chips to the ice cream?
Yes! You can mix in chocolate chips or chunks during the last few minutes of churning to add extra texture and flavor.
Conclusion
This Caramel Pumpkin Ice Cream is the ultimate fall indulgence, blending the comforting flavors of pumpkin and caramel with the smooth, creamy texture of homemade ice cream. Topped with peanuts, pistachios, and chocolate sauce, this dessert is perfect for any occasion—whether you’re enjoying it on a cozy fall evening or serving it at a festive gathering. Make it at home for a special treat that everyone will rave about!
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Caramel Pumpkin Ice Cream
- Total Time: 4 hours 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Caramel Pumpkin Ice Cream is the perfect fall treat that combines the rich flavor of caramel with the comforting sweetness of pumpkin. The creamy texture, spiced with cinnamon and topped with crunchy peanuts and pistachios, makes this homemade ice cream an indulgent and seasonal dessert that everyone will love.
Ingredients
For the Caramel Sauce:
1/4 cup granulated sugar (50g)
1 tbsp water (10g)
1/4 cup whipping cream (50g, warm)
1g salt
1/2 tbsp unsalted butter (7.5g)
For the Pumpkin Ice Cream:
8.8 oz pumpkin (250g)
1 & 3/4 cups milk (420g)
1/4 cup whipping cream (55g)
3 tbsp granulated sugar (35g)
1/2 tsp salt (2.5g)
3 egg yolks (pasteurized egg)
1 tbsp cornstarch (7.5g)
1 tsp ground cinnamon (2.5g)
For Toppings:
Chopped peanuts
Chocolate sauce
Crushed pistachios
Instructions
- Prepare the Caramel Sauce:
- In a saucepan, add 50g of sugar and 10g of water. Heat on low heat, stirring occasionally, until the mixture turns brown and caramelized.
- Once the sugar mixture is brown, turn off the heat and carefully pour in the warm whipping cream (45-50°C), mixing well. Add the butter and 1g of salt, continuing to mix until smooth and fully combined.
- Prepare the Pumpkin:
- Peel the pumpkin and cut it into chunks. Steam over medium-high heat (about 15 minutes) or microwave until the pumpkin is fully cooked and tender.
- Make the Ice Cream Base:
- In a saucepan, combine the milk, whipping cream, sugar, and salt. Heat on low until it reaches 70-80°C, or until small bubbles appear around the edges.
- Mix the cornstarch and egg yolks in a separate bowl, then gradually add the warm milk mixture while whisking constantly.
- Once the pumpkin is cooked, blend it with ground cinnamon, caramel sauce, and half of the egg-milk mixture. Add the remaining egg-milk mixture and mix well. Sift to ensure smooth texture.
- Churn the Ice Cream:
- Pour the pumpkin mixture into the ice cream maker’s bucket. Turn on the machine, select the “ice cream” mode, and set the timer to 50 minutes.
- Once the ice cream is churned, freeze it for 3 hours to firm up.
- Serve:
- Scoop the caramel pumpkin ice cream into bowls or cones. Drizzle with chopped peanuts, chocolate sauce, and crushed pistachios. Serve and enjoy!
Notes
- Use coconut milk or almond milk for a vegan version.
- Top with caramel drizzle, crushed graham crackers, or cinnamon for added flavor.
- Add bourbon or vanilla extract for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
