🎃 Spiced Pumpkin Ice Cream with Caramel and Roasted Pumpkin Seeds

There’s something magical about the first spoonful of homemade pumpkin ice cream — that soft chill against the tongue, the warmth of cinnamon and nutmeg in the background, and the subtle sweetness of roasted pumpkin giving it all depth and comfort. It’s autumn captured in a scoop.

This version takes inspiration from the French crème anglaise style — a custard base made with egg yolks, cream, and milk. The technique is gentle but precise: heating slowly until the mixture thickens just enough to coat the back of a spoon, without ever letting it boil. That’s where the science meets the craft — the sweet spot around 82–84 °C (180–183 °F), when the yolks transform the liquid into a silky, emulsified base. It’s this moment that gives the ice cream its signature creaminess and smooth, custard-like texture.

Even without an ice cream maker, patience and rhythm will reward you. By stirring the custard as it freezes — every half hour or so — you keep the ice crystals small and the texture rich. It’s a simple, meditative process that turns stillness into silk.

When it’s finally frozen to perfection, the ice cream has a warmth beneath its chill — a creamy balance of spice, sweetness, and nostalgia. Serve it generously in your Crucible Pumpkin Pot for a showstopping autumn dessert, topped with warm salted caramel sauce and a sprinkle of roasted pumpkin seeds. The earthy tones of the pot complement the amber caramel and golden ice cream beautifully, turning a humble seasonal dessert into an elegant, table-centered ritual.

Ingredients (makes about 1 liter — double for a 2.2 L Pumpkin Pot)

• 1 cup (240–250 g) pumpkin purée — homemade or canned

• 1¼ cups (3 dl) heavy cream

• 1 cup (2½ dl) whole milk

• ¾ cup (100 g) granulated sugar, divided

• 3-4 egg yolks

• ½ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• A pinch of ground cloves (optional)

• 1 tsp vanilla extract

• A pinch of salt

Equipment

Enameled Cast Iron Dutch oven or Enameled Cast Iron Pumpkin Pot

Instructions

1. Warm the milk and cream

Pour the milk and cream into a saucepan with half of the sugar.
Heat gently over medium-low heat until it’s hot and steaming — just below a simmer.
The temperature should be around 82–84 °C (180–183 °F) — you’ll see a little steam, but no bubbles yet.

💡 Tip: The goal is to warm it enough for the sugar to dissolve and prepare it for the custard stage — not to boil it.

2. Whisk the egg yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.

3. Temper the yolks

Slowly pour the warm milk mixture into the yolks while whisking constantly.
This step prevents the eggs from curdling by raising their temperature gradually.
Return the mixture to the saucepan.

4. Cook the custard

Heat gently over low heat, stirring constantly with a silicone spatula or wooden spoon.
Cook until the custard thickens enough to coat the back of the spoon — typically at 82–84 °C (180–183 °F).

⚠️ Do not let it boil.
Egg yolks begin to coagulate around 70 °C (158 °F), but in this milk-and-sugar mixture they thicken perfectly around 82–84 °C (180–183 °F).
If it boils (above roughly 85 °C / 185 °F), the eggs will curdle and form small lumps — giving a grainy texture or even “scrambled eggs.”
Remove from the heat immediately if you see bubbles forming.

5. Add pumpkin and spices

Take the pan off the heat. Whisk in the pumpkin purée, spices, vanilla, and salt until smooth.
Taste and adjust the seasoning — you can add more cinnamon or nutmeg for a stronger “pumpkin spice” flavor.

6. Cool the mixture

Let the base cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
The chilling step allows the custard to mature, improving texture and flavor.

7. Freeze the ice cream

🍦 If using an ice cream maker:

Churn according to your machine’s instructions until thick and creamy.
Transfer to a container and freeze for 2–4 hours for a firmer consistency.

❄️ If making without an ice cream maker:

You can still get a smooth, creamy texture — just with a bit of manual effort.

1. Pour the chilled custard into a shallow metal or glass container and place it in the freezer.

2. After 30–45 minutes, when the edges start to firm up, stir or whisk vigorously with a spatula or fork.

3. Repeat this every 30 minutes for about 2–3 hours.

   • This breaks up forming ice crystals and incorporates air — giving you a texture similar to churned ice cream.

4. Once it’s evenly thick and scoopable (like soft serve), let it freeze undisturbed for 2–4 more hours to set.

💡 Why stirring matters:
Ice cream becomes creamy because it freezes while being stirred, preventing large ice crystals from forming.
Stirring during freezing is the only stage where you can control crystal size — stirring after thawing won’t fix it.

🍯 Serving Suggestions

• Serve in your Crucible Pumpkin Pot for a stunning presentation.

• Top with caramel sauce and roasted or caramelized pumpkin seeds for crunch.

• Add a few candied pecans or a sprinkle of flaky salt for balance.

💡 Chef’s Notes

• Temperature is everything: Custard thickens at around 82 °C (180 °F) — any hotter and the eggs curdle.
  Use a thermometer for best results.

• Texture control: The combination of egg yolks (emulsifiers), fat (cream), and sugar prevents iciness — stirring helps perfect it.

• Storage: Best enjoyed within 1–2 weeks for peak creaminess, but keeps up to 2–3 months in a tightly sealed container.
  Store at –18 °C (0 °F) or colder.