Vanilla Rum Roasted Pumpkin Ice Cream Recipe

Yield: 12 servings
Chill Time:
3 hrs
Total Time:
4 hrs
This recipe is from our cookbook, Bountiful. There is a long and short way to make this ice cream. Go crazy and make your own vanilla rum ice cream with our recipe below. Just stir in the homemade pumpkin puree and spices into the ice cream just after you finish churning. Or for the short version, let a container of your favorite vanilla ice cream soften up, then stir in the pumpkin and spices.
Makes 1 1/2 quarts


For the Vanilla Rum Ice Cream

  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (240ml) milk
  • 1/2 cup (100g) sugar
  • Pinch of kosher or sea salt
  • 1 whole vanilla bean *See note 1
  • 5 egg yolks
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) dark rum

For the Roasted Pumpkin Puree

  • 1 small pie pumpkin (makes about 2 cups / 480ml puree)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup (55g) packed brown sugar
  • 1 quart (1L) Vanilla Rum Ice Cream (this page) or store-bought vanilla ice cream (see headnote)


For the Vanilla Rum Ice Cream

  1. In a medium saucepan, combine the cream, milk, sugar, and salt. Split the vanilla bean and scrape the seeds into the cream mixture, then add the bean pod as well.
  2. Heat to a bare simmer over medium heat, stirring frequently. Remove from the heat and cover. Set aside for 30 minutes to allow ice cream to cool slightly and absorb vanilla flavor.
  3. In a medium bowl, whisk the egg yolks. Slowly whisk the cream mixture into the yolks, then pour everything back into the saucepan.
  4. Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. Cook until the mixture thickens enough to coat the back of a spatula or wooden spoon, 1 to 2 minutes after reaching a bare simmer. Remove the vanilla bean pod.
  5. Pour the custard through a fine-mesh strainer into a clean container. Place the container in an ice bath and stir the custard occasionally until it is cool, about 20 minutes.
  6. Stir in the vanilla extract and rum. Cover and refrigerate for at least 3 hours or overnight.

  7. Make the Roasted Pumpkin Puree and have ready to combine with ice cream when you churn the ice cream (Step 12).

For the Roasted Pumpkin & Churning Ice Cream

  1. Turn the oven to 375°F (190°C); you do not need to preheat.
  2. Place the pumpkin on a sheet pan and roast for about 1 hour, until it feels soft when you press its sides. Remove it from the oven and set aside until cool enough to handle.
  3. Split the pumpkin open and remove all the seeds and stringy bits, then scrape out the flesh. Puree the flesh in a blender or food processor until smooth.
  4. Stir the vanilla extract, cinnamon, nutmeg, cloves, and brown sugar into the puree.
  5. Freeze according to the ice cream machine directions and pre-freeze a container to store the ice cream. After churning, swirl the pumpkin puree into the soft ice cream. Either serve immediately or place in the pre-chilled container and allow to harden up in the freezer before serving.

Recipe Notes

Note 1: If you don't have vanilla beans, you can increase the vanilla extract to 1 tablespoon and shorten the cooling time in Step 2 to 15 minutes.

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