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The perfect ice cream for year-round pumpkin lovers! A sweet pumpkin & pecan spiced ice cream, brightened up with citrus – and enjoyable any day of the year!
This is for all you pumpkin in July naysayers.
That’s right. I see you.
I know you’re out there. Trying to squash my joy of all things pumpkin, arriving little by little as the summer slowly waltzes away into the arms of autumn.
Well, I have news for you: you can never kill a love that runs this deep, even when it’s “out of season.”
But you know, I don’t think you’ll want to when you get your hands on a few scoops of my new favorite summer-fall hybrid treat – Sunshine Pumpkin Ice Cream.
I told you I’d be coming at you hot and heavy with the pumpkin lovin’ this year. August shmaugust.
After the hot, humid, miserable summer we’ve had to endure down here in sunny FLA, I have been absolutely chomping at the bit for even a sliver of cooler weather, a sign of the fall season that will soon be here.
Well let me tell you, it’s nowhere in sight yet. I might start to feel human outdoors again come October.
This is nothing new; I’ve been putting up with deep south summers for thirty-one years now, but you never truly get used to the stickiness of them.
It may still be too hot to turn the oven on for hours to bake a pumpkin pie, so I figured it might be high time I made something cooler and more refreshing with my number one fall flavor.
Enter this fun, citrusy, sunshiney version of pumpkin ice cream. It’s got everything a classic one would have, but I threw in a good amount of orange zest and a bit of lemon extract, to keep it light and seasonally neutral.
Take that, pumpkin haters.
To add even more fun to this pumpkin party, I have exciting news!
After Popcorn Week (remember my Cookie Butter Popcorn Cupcakes?) wrapped up last month, Susannah of Feast + West was already prepared with her next fantastic foodie collaboration idea. When she announced that it was all about ice cream (a sweet I am particularly familiar with and fond of,) I immediately jumped on board.
I’ve teamed up with 18 other incredible bloggers to share innovative ice cream recipes with you, and to bring you a pretty sweet ice cream making giveaway. We’re using the hashtag #weekofsundaes on social media this week, so you can drool all over our Instagram and Pinterest feeds. Check out the blogs below (right under the recipe for this stuff) to see all of the wonderful recipes that were shared this week.
Sunshine Pumpkin Ice Cream
The perfect ice cream for year-round pumpkin lovers! A sweet pumpkin & pecan spiced ice cream, brightened up with citrus - and enjoyable any day of the year!
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- Pinch of salt
- 4 egg yolks, beaten
- 1 cup pumpkin puree (pie filling)
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 cup pecans, chopped
Instructions
- Combine milk, cream, sugars, and salt in a medium saucepan set over medium heat. Whisk until sugars are dissolved and all is combined. Remove from heat.
- Set another saucepan with about an inch of water on the stove, and turn up to med-high heat.
- Beat egg yolks in a metal mixing bowl (one bigger than the mouth of the saucepan), then stir in 1 cup of heated sugar-milk mixture to temper the eggs.
- Set the bowl on top of the saucepan of simmering water, making sure the bottom doesn't touch the water. Add the remaining sugar-milk mixture and stir constantly, until it thickens to a custard base, and coats the back of a metal spoon.
- Remove the bowl from the heat. Stir in all the remaining ingredients except the pecans. Pour the mixture through a mesh strainer to remove the solids, then refrigerate for at least an hour.
- Follow the manufacturer's instructions on operating your ice cream maker; pour the ice cream base into the machine and churn, adding the pecans in at the end of the churning cycle.
- Place the ice cream into a metal ice cream pan, or freezer safe container, and freeze for at least 4 hours, or overnight for best results. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 2744kcal Calories from fat 1744 | |
| % Daily Value | |
| Total Fat 194g | 298% |
| Saturated Fat 74g | 370% |
| Cholesterol 947mg | 316% |
| Sodium 599mg | 25% |
| Carbohydrate 236g | 79% |
| Dietary Fiber 19g | 76% |
| Sugars 209g | |
| Protein 38g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Did you try this recipe? I'd love to hear about it! Leave me a note in the comment section below, or share the photo in the Crumby Kitchen Facebook Group! For more exclusive recipes and fun Instastories, follow me on Instagram - & don't forget to tag your recreations with #CrumbyCreations! 
Ashley at Spoonful of Flavor // Ashley at Cookie Monster Cooking // Madison at Wetherills Say I Do // Erin at The Speckled Palate // Julia at Tag & Tibby // LeAndra at Love & Flour // Molly at Hey There Sunshine // Nick at Macheesmo // Meredith at Meredith Noelle // Heather at Sugar Dish Me // Linda at Brunch with Joy // Katie at Twin Stripe // Erica at Crumby Cupcake // Beth at bethcakes // Meghan at Cake ‘n Knife // Dan at The Food in my Beard // Bethany at Bethany Grow // Cate at Chez CateyLou // Susannah at Feast + West
One lucky winner will get this BIG ice cream making prize pack that’s worth more than $265! See the Rafflecopter below to enter to win this amazing set. The prize pack includes:
- A Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker with double-insulated 2-quart freezer bowl // $165 value
- A Chef’s Choice Waffle Cone Express Ice Cream Cone Maker // $70 value
- Set of four 6-ounce Tovolo Mini Sweet Treats Tubs // $13 value
- A Zeroll Original Ice Cream Scoop // $19.95 value
Giveaway rules:
- Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, up to 20 additional entries by following the ice cream week contributors on social media. (If you’ve followed in the past, that counts! Just enter the info as prompted.) All entries will be verified. No purchase is necessary to win.
- The giveaway is open until Monday, Sept. 7, 2015 at 10 a.m. EST. One winner will be chosen at random and emailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $265. Prizes shown in the graphic are the only ones available.
- Open to U.S. residents with a valid shipping address only. Must be 18 years of age as of Aug. 17, 2015.
Denise E. says
I’m not a big fan of pumpkin flavored food, but I know several folks who are and would love the pumpkin ice cream.
Kelly Nicholson says
nice contest thank you
Erin @ The Speckled Palate says
Holy cow, woman. This is RIDICULOUS in the best way possible. I love the combination of pumpkin and citrus… and now, I’ve gotta give this a go because how could I not love it?
I’m neutral on the whole pumpkin in July issue, but I have issues with nutmeg. Which led me to believe I didn’t like pumpkin pie for more than 20 years of my life. Which has been corrected now because I just add cinnamon instead. Easy peasy. Totally saving this to make when I get home!
Erica says
Erin!! I used to have issues with nutmeg, too…as in, I tried to make broccoli cheddar soup, and decided to go heavy on the nutmeg, and then all I could taste was the spice. Sick. To. My. Stomach. Couldn’t even eat a whole bowl. But in sweets, mo’ nutmeg, no problems. LOL let me know if you try it!!
karen says
This kinda threw me for a moment. Pumpkin ice cream??? Then my brain kicked in and said “hey, pumpkin is good!”. I looked over the recipe and realized that with the citrus, this is going to be delicious. So this pumpkin lover says thank you for this recipe. My taste buds are loving you.
Erica says
You’re welcome, Karen! It’s definitely different, but in such a good way!
Susan the Farm Quilter says
This recipe looks fabulous!! We have ice cream in the freezer all the time, so this would be perfect!!! Thank you!
Erica says
I hope you try it, Susan! Thanks for stopping by!
Ashley says
haha my favorite restaurant just started putting pumpkin things back on the menu – so I say bring it on! This looks awesome!
Erica says
I’m very (im)patiently waiting for my pumpkin swirl coffee to return to Dunkin’ Donuts this month…it’s my first question with every visit!
DB, Foodie Stuntman | Crazy Foodie Stunts says
We’ve discussed this before and you and I disagree on this whole pumpkin in August thing, but I will concede that you can walk into Nordstrom’s as I type this and greet Santa so you have a case.
Regarding the dish itself, I’ve never used a double boiler to make an ice cream custard so I’ll have to try this because it sounds like it would make tempering eggs easier.
Erica says
Yeah, my need for pumpkin this early in the year doesn’t even compare to visiting Santa while it’s still hot out! And oh my goodness, double boiler is the only way I do anything with tempered eggs! Less chance to accidentally scramble! 🙂
Lindsay says
Oh my word this sounds amazing!!!
FROOT LOOPS says
I LOVE PUMPKIN. ANY TYPE OF DESSERT MADE WITH PUMPKIN IS AMAZING. I WILL BE TRYING THIS ICE CREAM RECIPE VERY SOON.
Erica says
Let me know if you do, and how you like it!
Rachelle @ Beer Girl Cooks says
I am so happy to find a fellow pumpkin fan! I use pumpkin all year long and I’m getting ready to brew a pumpkin beer that is to die for. I say to heck with hiding the pumpkins until fall. I adore pumpkin ice cream and love the citrus in here. It’s so creative to combine a traditional fall flavor with a summer treat! P.S. I have a pumpkin patch growing in my garden outside of my kitchen window. 🙂
Erica says
Hooray for kindred spirits! Pumpkiinnn beeeeer! I’ll take a keg! 🙂 I actually thought about planting some pumpkins when I started my little garden in March, but after reading they kind of take everything over, I decided against it. There’s always next year, though! Damn the vines, I want homegrown pumpkin!
LeAndra says
I respect you honoring your love of pumpkin, Erica. I don’t want to think about it until October, but when I’m ready, I’ll have this recipe to make. Looks great!
Erica says
It’s not for everyone! Haha, I just can’t help it! Fall is my fave, and pumpkin reminds me of it, no matter how hot it is outside. I clearly live in the wrong place. 🙂
Faye Gates says
Is the ice cream maker pink? If it is, that is so cute. I had pumpkin ice cream last fall, and it was pretty good.
shelly peterson says
This ice cream looks really good. Thanks for the giveaway.
jessica z says
This is the coolest prize!! I love ice cream and having an ice cream maker, scoop, treat tubs, and waffle cone maker would be amazing for after-school treats!
FROOT LOOPS says
I MADE THIS FOR A BBQ AT MY SON’S HOUSE THIS PAST WEEKEND. IT RECEIVED RAVE REVIEWS. THIS IS NOW ON OUR FAMILY FAVORITE LIST.
Rita A says
I love anything pumpkin so this ice cream sounds delish!
Angela Cash says
I have never tried pumpkin ice cream but it looks delicious. This recipe looks like something the whole family would enjoy.