This Pumpkin Clove Ice Cream Recipe is tasty, creamy and simple. This ice cream is a wonderful treat to enjoy at any time of year but especially on Halloween. You should try this recipe soon!
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Pumpkin Clove Ice Cream Recipe
This pumpkin clove ice cream recipe is a wonderful treat that we adore making every single time the leaves on the trees start turning orange – the bright and warm colors in the forests accompany the lovely taste of this ice cream to form a delightful arrangement of autumnal feelings.
This ‘pumpkin spice’ ice cream recipe might sound a little unconventional, but we assure you that the combination of these spices with pumpkin and cream is nothing new – it’s a tried and tested combination of flavors, and it works brilliantly! If you want to mix it up a little, though, you could try opting for a little ground ginger in the spice blend – roughly half a teaspoon would be a wonderful addition.
However, you choose to season your pumpkin and clove ice cream, make sure to try it when you can – you won’t regret it!
If you liked this recipe of ours, then also try our Watermelon Sorbet Recipe, Fig Ice Cream Recipe, and Ginger Ice Cream Recipe For Ice Cream Maker.
Pumpkin Clove Ice Cream Recipe
This Pumpkin Clove Ice Cream is very tasty and creamy. It is made from pumpkin puree, ground coves, ground cinnamon, ground nutmeg. Furthermore, heavy cream, whole milk, salt, sugar and vanilla extract are also used in the recipe. The recipe for this wonderful ice cream is simple. All it takes is 10 minutes to make this ice cream at home.
6-8
servings10
minutes45 minutes + cooling time
minutes290
kcalIngredients
2 cups heavy cream
1 cup whole milk
1 cup sugar
Pinch of salt
½ tsp ground cinnamon
½ tea ground cloves
¾ cup pumpkin puree
½ tsp ground nutmeg
1 tsp vanilla extract
Directions
First things first, put the cream, milk, sugar, salt, cinnamon, cloves, and nutmeg into a small, heavy-bottomed pan. If there’s one spice in the mix that you like a little more than the others don’t be afraid to add a little more of it!
Cook the mixture, uncovered, over medium-low heat, while whisking occasionally to ensure that the sugar is dissolved.
Just before the mixture comes to a boil, remove it from the heat. Be very careful not to boil the mixture, as it’s easy to split the cream and milk, which would mean you’d have to start again with new ingredients. A good way to know when to stop is to remove the pan from the heat when you see the first wisps of steam start to form on the surface of the mixture.
Pour the mixture into a shallow pan or bowl, and then whisk in the pumpkin puree – don’t be afraid to be a little aggressive to ensure they’re combined, as the two liquids will have quite different textures.
Place the mixture in a shallow pan in the fridge to chill thoroughly – this should take one to two hours.
Once the mixture is cold, stir in the vanilla. Again, make sure to be a little aggressive with it – you need to make sure the vanilla is well distributed through the mixture.
Pour the liquid into an ice cream maker, before processing according to the manufacturer’s instructions.
After that time has elapsed, use a non-stick utensil such as a rubber spatula to transfer the ice cream to an airtight, freezer-safe container.
Cover the container tightly, and then freeze it until the ice cream is firm: this should take at least four hours.
