Food & Cooking Recipes Dessert & Treats Recipes Pumpkin Ice Cream By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 3, 2020 Print Share Share Tweet Pin Email Yield: 1 quart Pumpkin lends itself to many dishes both savory and sweet. A large scoop of pumpkin ice cream drenched in caramel sauce and garnished with candied pumpkin makes a sophisticated sundae. Ingredients 1 cup milk ½ cup heavy cream ½ cup Milk Caramel for Pumpkin Ice Cream 6 large egg yolks ¼ cup sugar ½ teaspoon pure vanilla extract 2 tablespoons freshly squeezed lemon juice ½ cup Pumpkin Puree for Desserts, or canned Candied Pumpkin Slices (optional) Directions Combine milk, cream, and caramel in a saucepan over medium heat. Bring to simmer, stirring frequently as caramel melts. Fill a large bowl with ice and water; set aside. Whisk egg and sugar in a bowl until thick and pale, about 4 minutes. While whisking, very slowly add a little hot milk mixture to egg mixture. Add more milk mixture, whisking, until combined. Add vanilla, lemon juice, and puree; combine. Strain into a clean bowl; chill in ice bath. Freeze in an ice-cream maker according to the manufacturer's instructions. After churning, transfer to freezer until firm. Serve with milk caramel and candied pumpkin, if desired. Cook's Notes This is best served soon after it is made. Print