Alexander McCream Spiced Pumpkin Ice Cream

From the kitchen of Carly

Silky pumpkin ice cream spiked with cinnamon and a whisper of dark rum. This custard-based version skips shortcuts for that luxurious mouthfeel only egg yolks deliver. Autumn in a bowl, best served with a dusting of cinnamon.

Alexander McCream Spiced Pumpkin Ice Cream

Spiced pumpkin ice cream that tastes like fall in a bowl, but creamy and elegant instead of cloying. The trick is blending the pumpkin with sugar and spice before adding it to the custard, which keeps the texture silky and stops ice crystals from forming. A single drop of vanilla and a dash of rum (if you want it) round out the pumpkin without taking over.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupwhole milk
  • 1/2 cupheavy cream
  • 2egg yolks
  • 1/2 cupplus 1 tablespoon superfine or granulated sugar
  • 1/3 cupcanned pumpkin
  • 1/2 tspground cinnamon, plus extra for dusting
  • 1 dropvanilla extract
  • 1dash of dark rum

Instructions

  1. Pour the milk and cream into a large saucepan and warm gently over low heat, stirring now and then, until you see the first wisps of steam. Do not let it boil.

  2. While the dairy warms, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until the mixture turns pale and slightly fluffy. Drizzle the hot milk into the yolks in a slow, steady stream, whisking the whole time so the eggs do not scramble. Return everything to the saucepan and cook over low heat, stirring often, until the custard thinly coats the back of a wooden spoon. Pull it off the heat before it boils.

  3. Tip the custard back into the bowl and let it sit for about 30 minutes, stirring occasionally, until it cools to room temperature. If you need to speed things up, fill a sink with cold water and ice and rest the bowl in it for 20 minutes. Skip the fridge while the mixture is still hot.

  4. Drop the pumpkin, cinnamon, vanilla extract, the remaining sugar, and the dash of rum (if using) into a blender or food processor and purée until smooth. Whisk the pumpkin mixture into the cooled custard until completely blended. Pour into an ice cream maker and churn according to your machine's instructions.

  5. When the churn finishes, scrape the ice cream into a freezer-proof container with a lid using a spoon or spatula. Freeze at least 2 hours, until it firms to a scoopable texture. Dust each portion with extra cinnamon before serving.

Tips from the kitchen

  • Whisk your egg yolks and sugar until noticeably pale and fluffy before adding the hot milk; this step protects them from scrambling and aerates the custard for better texture.
  • When tempering the eggs, pour the hot milk in slowly while whisking constantly. If you rush it, you'll get scrambled egg bits instead of smooth custard.
  • An ice bath cuts cooling time from 30 minutes to 20, but never put hot custard directly in the fridge or it can separate. Patience pays here.
  • The cinnamon dust on top is not just pretty; it adds a little crunch and a spice hit that wakes up each spoonful.

Variations

  • Skip the rum and add a pinch of nutmeg and clove instead for a warmer, drier spice profile.
  • Blend in two tablespoons of candied ginger with the pumpkin for a subtle heat that plays against the cream.
  • Use fresh roasted pumpkin puree instead of canned for a deeper, earthier flavor, though you may need to drain excess moisture first.
  • Swirl in a spoonful of caramel sauce or molasses as you transfer to the freezer for pockets of bitter-sweet richness.

Make ahead and storage

Store in an airtight freezer-proof container for up to two weeks. Let it soften on the counter for five minutes before scooping if it hardens too solid. This ice cream does not freeze well a second time after melting, so scoop what you want and return the rest immediately.