Pumpkin Ice Cream with Pecan Swirl
Rich and creamy pumpkin ice cream layered with a coffee-scented pecan swirl. This dessert combines wholesome pumpkin fiber and healthy pecan fats for a satisfying, autumn-inspired treat that’s easy to make at home.
Equipment
- 1 Heavy-bottomed saucepan (medium)
- 1 Whisk
- 1 Fine mesh strainer
- 1 Mixing Bowl
- 1 small bowl
- Ice cream maker (or alternative freezing method)
- Plastic Wrap
Ingredients
For the Pumpkin Custard:
- 3 cups 24 oz half-and-half
- 1 cup 9 oz pumpkin puree, roasted
- 1 ¼ cups 9 oz granulated sugar
- 3 tbsp 3 ½ tbsp in original cornstarch
- 1 tsp kosher salt
- ¾ –1 tsp pumpkin pie spice
- 2 oz cream cheese softened
- 1 tbsp vanilla extract
For the Pecan Pie Swirl:
- ¾ cup 3 oz pecan halves, toasted and chopped
- ½ cup 4 oz light or dark corn syrup
- ½ cup 4 oz dark brown sugar
- 1 large egg
- 2 tbsp 1 oz unsalted butter
- 2 tsp espresso powder or freeze-dried coffee
- ¼ –1/2 tsp kosher salt
- ¾ tsp pumpkin pie spice
Instructions
- Prepare the Pumpkin Custard Base: Begin by gathering all ingredients for the pumpkin custard. In a medium, heavy-bottomed saucepan, combine half-and-half, roasted pumpkin puree, granulated sugar, cornstarch, kosher salt, and pumpkin pie spice. Use a whisk to thoroughly blend the ingredients until smooth. This ensures that the sugar and cornstarch are evenly distributed and prevents lumps from forming during cooking.
- Cook the Custard Mixture: Place the saucepan over medium heat and cook the mixture, whisking constantly. Stirring continuously is essential to prevent scorching on the bottom of the pan. Allow the mixture to come to a gentle boil.Once it reaches a boil, continue whisking for about 1 minute to fully activate the thickening power of the cornstarch. You should notice the custard thickening slightly as it cooks.
- Strain and Enrich the Custard: Remove the pan from heat. Place a fine-mesh strainer over a large mixing bowl and pour the hot custard through it. This step removes any small lumps and ensures an ultra-smooth texture. Add softened cream cheese and vanilla extract to the strained custard. Use a whisk to blend until fully smooth and creamy.
- Chill the Custard: Allow the custard to cool at room temperature for about 10–15 minutes. Then, cover the surface with plastic wrap to prevent a skin from forming and refrigerate until it reaches no more than 40°F (4–5°C). Chilling the custard thoroughly is critical for a smooth and creamy ice cream texture during churning.
- Toast and Chop the Pecans: While the custard chills, preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them for about 5–7 minutes, shaking the pan halfway through.Toasting enhances the nutty flavor and aroma. Allow the pecans to cool slightly, then chop them roughly for the pecan pie swirl.
- Prepare the Pecan Pie Swirl: In a small saucepan, combine toasted pecans, corn syrup, dark brown sugar, egg, unsalted butter, espresso powder, salt, and pumpkin pie spice.Place the pan over medium heat and cook the mixture while whisking constantly. The constant stirring ensures that the egg cooks evenly without scrambling and that the sugars dissolve completely. Heat until the mixture is steaming and reaches 165–170°F (74–77°C) on a candy or instant-read thermometer.
- Cool and Chill the Pecan Swirl: Once cooked, remove the saucepan from heat and pour the pecan mixture into a small bowl. Allow it to cool at room temperature for a few minutes, then cover and refrigerate until ready to use. The swirl should be thick but scoopable and can be layered easily into the ice cream.
- Churn the Pumpkin Custard: Pour the chilled pumpkin custard into your ice cream maker and churn according to the manufacturer’s instructions. Churning incorporates air, creating a creamy texture while slowly freezing the custard. This process typically takes 20–30 minutes, depending on your ice cream maker.
- Layer the Ice Cream and Pecan Swirl: Once the custard reaches soft-serve consistency, begin assembling your ice cream container. Spread about one-third of the pecan pie mixture evenly on the bottom. Spoon one-third of the churned pumpkin custard over it. Repeat this layering process with the remaining pecan mixture and custard. Don’t worry if you have extra pecan swirl; save it for a topping later.
- Create the Swirl Pattern: Using a butter knife or spatula, gently swirl the pecan mixture through the ice cream. Move the knife in a figure-eight or circular motion to create a beautiful marbled effect. Take care not to overmix, or the layers will blend completely.
- Freeze Until Firm: Cover the ice cream surface with plastic wrap to prevent ice crystals from forming. Freeze for at least 6 hours, or until firm and scoopable. For the best flavor and texture, allow the ice cream to sit at room temperature for a few minutes before serving.
- Serve and Enjoy: Scoop generous portions into bowls or cones and enjoy the rich, creamy pumpkin flavor with decadent coffee-scented pecan swirls. This ice cream is a perfect autumn treat, balancing sweetness, spice, and nutty crunch in every bite.
Notes
- For best results, use freshly roasted pumpkin rather than canned for a richer flavor.
- Ensure the custard chills completely before churning; this prevents icy texture in the ice cream.
- Toast the pecans just until fragrant to maximize nutty aroma.
- If you don’t have espresso powder, use strong brewed coffee for a similar flavor in the swirl.
- Adjust pumpkin pie spice according to taste for more or less warmth.
- Layer the swirl gently to maintain distinct patterns; overmixing can blend it all together.
- Ice cream can be stored for up to 2 weeks in an airtight container without losing texture.
- Leftover pecan swirl makes a great topping for pancakes, waffles, or other desserts.
