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Pumpkin Ice Cream With Cranberry-Raspberry Compote

Here's how you make Pumpkin Ice Cream With Cranberry-Raspberry Compote
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  • Servings: 8
  • Prep: 25m
  • Cook: 8.75h
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR THE ICE CREAM
  • 1 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt (table salt)
  • 2 large eggs
  • 122 grams pureed pumpkin (canned, 1/2 cup)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 3 cups heavy cream
  • FOR THE COMPOTE
  • 1 cup cranberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 teaspoons fresh lemon juice
  • 9 ounces fresh raspberries (2 cups)
  • 1/4 teaspoon vanilla extract
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • PREPARE THE ICE CREAM

  • Step 1: Whisk together milk, sugar, eggs, and salt in a medium saucepan. Cook over medium heat, whisking constantly until mixture is steaming and sugar dissolves (mixture should feel smooth when rubbed between your fingers) about 5 minutes. Remove from heat; whisk in canned pumpkin, pumpkin pie spice, and vanilla. Pour mixture into a large freezer-safe bowl; cover and freeze 45 minutes.

  • Step 2: Meanwhile, beat cream with an electric mixer fitted with whisk attachment on high speed until stiff peaks form. Stir about one-third of whipped cream into pumpkin mixture until evenly combined, then, in two additions, fold in remaining whipped cream. Cover and freeze until firm 8 to 12 hours.

  • PREPARE THE COMPOTE

  • Step 3: Place cranberries, sugar, water, and lemon juice in a small saucepan; bring to a boil over high. Cook, stirring often, until thick and syrupy, about 5 minutes. Remove pan from heat; stir in raspberries, vanilla, and salt.

  • Step 4: Serve compote with ice cream.


We hope you enjoy this recipe!

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