Pumpkin Ice Cream with Pistachio Swirl
Pumpkin ice cream is made even better with white chocolate chips and a pistachio swirl. You'll find yourself craving homemade ice cream all fall long!
Prep Time30 mins
Cook Time15 mins
Chill Time8 hrs
Total Time45 mins
Servings: 1 quart
- I ½ cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup white chocolate chips
- 1/3 cup pistachio swirl (recipe below)
- 3/4 cup shelled pistachios
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp whole milk
In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
Lightly whisk egg yolks, cinnamon, ginger, nutmeg, and salt in a separate bowl.
Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.
Strain cream mixture into a bowl.
Stir in pumpkin puree until completely blended.
Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in white chocolate chips and pistachio swirl.
When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.
Pre-heat oven to 350 degrees.
On a foil-lined baking sheet, lay pistachios in a single layer and place in oven for about 8 minutes, until lightly toasted.
Remove from oven and let cool. Once cool, remove skins from pistachios.
Place pistachios and sugar in a food processor and pulse until finely ground.
Add milk and run food processor until mixture turns into a smooth paste.
Remove to a separate bowl until ready to use.