Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 cup pumpkin puree
- 1/2 cup caramel sauce
Directions
Whisk together heavy cream, milk, sugar, vanilla, pumpkin pie spice, pumpkin puree, and a pinch of salt in a mixing bowl until smooth.
Chill the mixture in the refrigerator for at least 2 hours, or preferably overnight.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer half of the churned ice cream into a freezer-safe container, drizzle with caramel sauce, and gently swirl with a knife; repeat with the remaining ice cream and caramel.
Cover the container and freeze for at least 4 hours, or until firm.
Scoop and serve with extra caramel, if desired.
Frequently Asked Questions
Can I make this Pumpkin Pie Ice Cream without an ice cream maker?
While an ice cream maker provides the best texture, you can adapt this recipe using the 'no-churn' method. Freeze the chilled base in a shallow pan, stirring vigorously every 30-45 minutes for the first 3 hours to break up ice crystals before swirling in the caramel sauce.
How long can I store homemade Pumpkin Pie Ice Cream?
For the best quality and flavor, homemade ice cream, like this Pumpkin Pie Ice Cream with Caramel Swirl, is best consumed within 1-2 weeks. Store it in an airtight, freezer-safe container to prevent freezer burn, ensuring you get the full flavor from the pumpkin puree and spice blend.
What is the best way to adjust the pumpkin spice flavor in this ice cream?
If you prefer a stronger spice note, you can increase the pumpkin pie spice from 1 teaspoon up to 1.5 teaspoons in the initial mixture. Taste the base mixture after whisking the heavy cream, milk, and sugar before chilling to ensure the spice level is perfect before churning.
