Pumpkin Ice Cream from Milk Cow Kitchen

As promised another recipe for today!  That was crazy easy ice cream and so delicious!


  • 1 1/2 cups milk
  • 1 cup sugar
  • 2 eggs
  • 1 cup cream
  • 1 cup fresh cooked or canned pumpkin
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  1. In a medium pan over medium heat, whisk together milk, sugar and eggs.  Cook until slightly thickened (about 10 minutes), stirring constantly. Remove from heat.
  2. Whisk in remaining ingredients until well combined.  Chill thoroughly.
  3. Process mixture in an ice cream maker according to manufacturer’s instructions.

I used my Cuisinart Ice Cream Maker, available here.  This ice-cream turned out amazing! This will be a go to recipe.

Here is how to enter to win an autographed copy of Milk Cow Kitchen: Super simple! Leave a comment at the end of this Q &A and the other posts that will follow this week (recipes! YAY!!) and consider yourself entered for each comment. So the more you have to say, the more chances you have to win! This book is beautiful! You will love it! And chock-full of not only information but wonderful recipes for you to try. At the end of this week a winner will be randomly chosen to receive a signed copy of Milk Cow Kitchen! Woot!


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Oh boy that looks good Susan. Apparently there is a pumpkin shortage over here this year due to the wet August we had! xxoo

Nancy Ravise-Noel

Oh boy! One of my girlfriends would flip over this icecream.

Kris Price

oh wow! I love pumpking ANYTHING. Sounds yummy and just in time for the fall season 🙂

Kim Campbell

I love Pumpkin Anything! Well, almost anything 😉 This ice cream looks really good.

I haven’t tried this recipe yet. Have it on my list though! I have some heirloom candy roaster pumpkin in the freezer so I’m all set to try it! – Dori –


i will have to make this twice, one regular and one dairy free….. i know but it hurts to eat it 🙁 (and a sad thing when you grew up on a dairy farm!)