Old Fashioned Homemade Pumpkin Ice Cream

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


8 to 10 (1 1/2 quarts)


2 cups Milk, 1% 1 cup Whipping Cream (can use half & half) 2 eggs (beaten well) 1 tbls. Vanilla 1 teaspoon. 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 2½ teaspoon. cinnamon 1½ teaspoon. ginger ½ teaspoon. ground nutmeg ⅛ teaspoon. ground clove splash of orange juice (approx. 1 tbls.)

Nutritional information

No nutrition information available


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!