Recipe courtesy of Nick Holcomb

Pumpkin Pie Ice Cream

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4 cups half and half

2 cups heavy whipping cream

2 vanilla beans

1 1/2 cups white sugar

1/2 cup light brown sugar

7.5 oz canned pumpkin

1 tsp. nutmeg

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves


  1. Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.
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