Pumpkin Pie Ice Cream

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I served this for Christmas dinner. It was wonderful and creamy, and a big hit with everyone. If you like pumpkin pie you won't be disappointed.

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This recipe is awesome. It tastes like I baked a pumpkin pie and blended the whole thing in with some vanilla ice cream. The base is Alton Brown's Serious Vanilla Ice cream which (debuts in Churn Baby Churn with out the preserves and the addition of a little brown sugar. The amount of sugar is necessary to inhibit large ice crystal formation which will cause a gritty mouth feel if allowed to form. I agree a little more pumpkin in the recipe. Also heating the pumpkin mixture with the cream really help to infuse the cream with all of the flavors. Let it sit in the fridge over night before churning.

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I made half the recipe, then doubled the pumpkin b/c I really love pumpkin. I also cut almost half of the white sugar. It was perfect in flavor. It has a bit of a grainy texture which I don't know if attributed to the pumpkin or some of the spices. Five stars with my changes...

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This recipe is good, but not quite what I was looking for. I was hoping for a recipe that tasted like pumpkin pie, this tastes more like cinnamon ice cream with a hint of pumpkin. Next time I will use more pumpkin, a little less sugar and a little less of the spices.

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You can make an amazing ice cream terrine using this pumpkin pie ice cream recipe as one of the layers; this is how I did it.
Layer the inside of meatloaf pan with two long strips of wax paper crisscrossing, with extra hanging over the edge. (Bottom and sides of pan should be covering. Smooth a 1 ? in. layer of homemade vanilla bean ice cream on top of the wax paper at the bottom of the pan. Make sure to smooth into the corners. Put it in the freezer for an hour while you caramelize a cup of white sugar in a frying pan, add ? cup of oven roasted whole walnuts, stir so the walnuts are coated and pour onto a sheet of parchment paper on top of a plate to cool. Take the pan back out of the freezer, crunch up most of the cooled caramelized walnuts and sprinkle on top of the vanilla bean ice cream, (save a few whole pieces for decoration for later on. Smooth 1 ?- 2 in. layer of pumpkin pie ice cream next on top of the walnuts. Freeze for another hour. Next pour a thin layer (1/4 inch of caramel ice cream topping from a jar on top of the pumpkin ice cream. Freeze for 30 min. Finally add 1 ? inch layer of caramel ice cream on top of the hard caramel topping. Lay the strips of wax paper that overhang, on top of the caramel ice cream to keep it fresh. Freeze for at least 1-2 hr, or until the whole terrine is firm.
To serve, remove from freezer and let stand 15 minutes. Peal the wax paper strips back off the ice cream and use them as tabs to pull the terrine up and out of the pan. Turn the terrine upside down onto a chilled serving dish, so the vanilla ice cream is on top. Peal the wax paper off. Run a smooth knife under warm water and use it to smooth the sides of the terrine so it looks nice. Add the saved caramelized walnuts for decoration on top. Serve.

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I made this recipe for Thanksgiving - it was fantastic! I followed the recommenation of a couple of the reviewers and scaled back the sugar a bit. Try this recipe - it was really easy to make and delicious!

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This ice cream was unbelievable and a HUGE hit on Thanksgiving! I made 2 changes. I substituted 4 tsp. pure vanilla extract for the beans (too expensive and used pumpkin pie spice in place of the ginger. Don't be afraid to try this recipe it's amazing!

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This was great. I followed the recipe and enjoyed it as-is, but will probably follow the suggestion to increase the pumpkin and decrease the sugar (slightly next time. I also chopped up a frozen slice of pumpkin pie and mixed it into the ice cream. A stroke of genius on my part, but I think pumpkin cheese cake pieces would be even better!

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This icecream was an explosion of flavor. I took it to a party and everyone said it was the best that they had ever had. It was so rich and dreamy! I think it's a fun twist on a thanksgiving classic.

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best ice cream ever! Just like thery used to serve at the origional Nut Tree resterant. Yummmmm!