Ingredients
Units Scale
- 4 egg yolks
- 1 cup whole milk
- 1/2 cup maple syrup
- 1/2 cup canned pumpkin puree
- 1/8 teaspoon sea salt
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon molasses
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup graham crackers broken into bite sized pieces
Instructions
- Place ice cream maker in freezer 24 hours prior to making.
- For the custard base, add 1 cup of milk to a small saucepan. Bring to a simmer.
- To a medium saucepan add 4 egg yolks and maple syrup. Mix well with a whisk. Slowly add milk a little at a time to egg and maple syrup mixture. Whisk continuously as not to cook eggs.
- Next add pumpkin puree, sea salt, pumpkin pie spice, and molasses to the mixture in the medium saucepan and mix with a whisk until combined.
- Place custard in a bowl, cover with a lid or plastic wrap, and place in refrigerator until completely cooled.
- Once cooled, remove custard from refrigerator. Add heavy cream and vanilla to the bowl and mix until combined with a whisk.
- Remove the base from freezer, set up the ice cream maker on the counter, add ingredients from your bowl into the ice cream maker, insert the paddle, place the lid on top, and turn on.
- Allow ice cream to mix for about 25 minutes until the ice cream has come together and looks creamy. Next, add crushed graham crackers while ice cream maker is on. Allow to mix an additional five minutes.
- Serve immediately or scrape into a container for 3-4 hours until it firms up a bit.
Notes
I have a 2 quart ice cream maker and have tried doubling the recipe. It will work but it gets bit high up and comes out the top a bit. I wasn’t able to mix it quite as long as I wanted to if I had just done a single recipe. It works but just know if won’t be as creamy.
The graham crackers are optional. I like to use the grain free graham crackers from Simple Mills. Regular graham crackers will work as well.
Ice cream should keep in the freezer for about two weeks. Ours never lasts this long.