Pumpkin Ice Cream with Pecan Swirl

I finally tried it and WOW!. It does taste like fall. I am currently having my own pumpkin-palooza in an effort to convert my pumpkin-hating husband. I think this might do the trick. Thanks!

Reader Melinda

Why Make This Recipe?

In short, make this ice cream because it’s delicious!

Technically, this is a Sicilian gelato, which is a sweetened milk mixture thickened with cornstarch.

The addition of a touch of cream cheese increases scoopability, and is a trick I learned from Jeni of Jeni’s Splendid Ice Creams.

This recipe doesn’t contain any eggs in the base, although the filling has an egg in it.

Since there’s no egg in the base, the pumpkin flavor really shines through. It also contains enough pumpkin pie spice and salt to really bring out the flavor.

And pecan pie filling is a no-brainer, especially if you’re looking for a frozen treat with all the fall flavors in one bite.

Take, for example, this pecan pie eclairs. Pecan pie filling is for more than just pies!

How to Make This Pumpkin Ice Cream

There are two components to this ice cream that are made separately, chilled, and then swirled together.

Ingredients and Substitutions

First, here’s what you’ll need for the ice cream base:

• half and half: You can substitute whole milk and whipping cream for the half and half. You can also use all whole milk, but in that case, I’d increase the amount of cornstarch by 1 teaspoon so the base will have enough body
• pumpkin puree: Use homemade or store-bought. Don’t substitute pumpkin pie filling. You want “solid pack” pumpkin puree
• sugar: You will notice my ice cream is not orange. That is because I used dark brown sugar in the ice cream base. If you want a more orange ice cream, use regular granulated sugar in the base, saving the dark brown sugar for the pecan pie swirl. You can also use light brown sugar to sort of split the difference.
• cornstarch: When heated and boiled, the cornstarch gels, which gives the base the body needed to churn into a creamy consistency.
• salt: Brings out the flavor in the base. It sounds like a lot of salt, but with a whole cup of what is basically pureed vegetables in the base, you really need it. You can cut back by half, but please don’t leave the salt out entirely.
• pumpkin pie spice: Store-bought or homemade pumpkin pie spice will work. You can also just substitute a mixture of cinnamon and ginger.
• cream cheese: Provides enough additional fat to keep the ice cream from freezing rock hard while adding just a slight yet irresistible tang
• vanilla: Rounds out the flavors and provides some floral notes

And here’s what you’ll need for the pecan pie swirl:

• pecans: For deepest flavor and best texture, toast them first. If you don’t like pecans, you can substitute almost any other type of nut that you do like (or aren’t allergic to). Consider substituting walnuts, almonds, or hazelnuts.
• corn syrup: Use light or dark. The corn syrup keeps things nice and gooey. If you aren’t a fan of corn syrup, substitute maple syrup
• brown sugar: Dark or light
• egg: Adds richness and, more important, thickening power when cooked to 165F. To make this egg-free, leave it out and cook the minture until it comes to a boil
• butter: Adds a touch of richness. Not strictly necessary, but butter and pecans are lovely together
• instant coffee: Technically, this is an optional ingredient, so feel free to leave it out. If you’ve never had coffee and pecans together as in my coffee pecan tart, do give it a try
• salt: Brings out the flavor in the nuts
• pumpkin pie spice: Ties together the pecan and pumpkin components

Procedure

To Make the Pumpkin Ice Cream Base

1. Just heat everything except the vanilla together, whisking the whole time, until it comes to a boil.
2. Let the pumpkin mixture boil for about a minute–keep whisking!–and then strain it into a metal bowl.
3. Whisk in the vanilla.
4. Cool it down and then chill until cold, at least 4 hours.

To Make the Pecan Filling

1. Cook all the filling ingredients together until the mixture reaches 165F.
2. If you decide not to use the egg, then bring everything to a boil.
3. Either way, chill until cold.

Assembling the Ice Cream

1. Churn the pumpkin base until it is the consistency of soft-serve ice cream.
2. Layer pecan mixture and pumpkin ice cream mixture into your freezer-safe ice cream container.
3. Press plastic wrap directly onto the surface of your ice cream and freeze until firm, about 6 hours.
4. Swirls happen naturally when you scoop the ice cream. Tada!

Equipment Recommendations

If you’re going to be making ice cream on a reasonably regular basis, it may be worth it to own an ice cream maker. I have the 2-quart model from Cuisinart as well as an extra freezer bowl for it.

If you don’t want to get an ice cream maker, see my tips below for how to “churn” the base without one.

I use loaf pans for ice cream containers, but there are also some nice double-walled ice cream containers that make it easy to scoop.

Tips for Success

To chill your base more quickly, place the metal bowl of custard into a larger bowl filled with ice and water. Stir frequently until cool and then refrigerate until cold.

For brigher pumpkin color, use granulated sugar in the base. For deeper flavor, use brown sugar or dark brown sugar. It’s up to you!

No ice cream maker? No problem. Place the bowl of custard in the freezer and whisk it well every 30 minutes until it is the consistency of soft-serve ice cream.

Pumpkin Ice Cream Q & A

Serving Suggestions

This ice cream stands on its own as a delicious fall dessert, but here are some ideas for upping the wow-factor:

• Top with some hand-whipped cream. Flavor it with a little pumpkin pie spice.
• Add a scoop of this ice cream to your pecan pie, pumpkin pie, or even apple pie.
• Make a chocolate variation by adding a tablespoon of cocoa powder to the pecan pie swirl (you can even leave out the nuts entirely) and then top it with hot fudge sauce.

Questions?

If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.

If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.

A Note About Measurements

NOTE: Most of my recipes are written by weight and not volume, even the liquids.

Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.

This is the scale I use, love, and recommend. If you’re unsure, please read my post about how to use a food scale.