Pumpkin cream cheese ice cream

Pumpkin Cream Cheese Ice Cream

No. of portion: 8 Scoop

Ingredients Quantity
Cream Cheese 230 g
Brown Sugar 100 g
Heavy Cream 480 ml
Egg Yolks 5 Nos.
Cinnamon 3 g
Ginger 2 g
Nutmeg 2 g
Pumpkin Yellow 240 g
Vanilla Essence 3 ml


  • Boil the Pumpkin and keep aside to cool.
  • In a large heavy saucepan, heat 1 and a 1/2-cup cream, cream cheese and 1/2 cup of brown sugar until it forms bubbles around sides of pan.
  • In the meantime, take a small bowl; whisk the egg yolks, salt, spices and the remaining cream with brown sugar.
  • Whisk a small amount of hot mixture (1st step) into the eggs. Pour the rest in the pan and whisk it constantly.
  • Cook and stir over low heat until mixture is thickened.
  • Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes.
  • Add in pumpkin and vanilla; whisk them properly until completely cooled.
  • Keep it in the freezer for 2 hours and again mix it nicely and freeze it again for overnight.
  • Next day check the ice cream it can be scooped or not. If it’s not set properly again pulse the ice cream with the mixer and freeze it for 2 hours and serve the scoop.

Prakash Kumar, Executive chef at The WoodrosePrakash Kumar
Executive Chef, The Woodrose