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Old Fashioned Homemade Pumpkin Ice Cream

Old Home Style Ice Cream with Pumpkin Pie flavors for the Holidays"


2 cups Milk, 1%
1 cup Whipping Cream (can use half & half)
2 eggs (beaten well)
1 tbls. Vanilla
1 tsp. salt
1 heaping cup of sugar (*may use Equal or Splenda in substitution for sugar)
*use 1 tbls. of honey if using substitute
1 tbls. molasses
1 can (15 oz.) pure pumpkin
2 1/2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground clove
splash of orange juice (approx. 1 tbls.)


In large bowl add beaten eggs, cream, half of milk, pumpkin, and salt--mix well; add remaining ingredients holding remaining milk--mix well with electric mixer for 2 minutes on high; set-up ice cream freezing unit, turn-on, pouring mixture in to top opening, add remaining milk; fill to top of ice cream freezing container; set timer for 35 - 40 minutes. Ice cream will be soft; may freeze or serve immediately. Is great with ginger snap cookies!

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8 to 10 (1 1/2 quarts)

Nutritional Information
Per Serving

no nutrition information available

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