Pumpkin Spice Ice Cream

Outstanding on apple pie or cobbler!  Corn syrup keeps the ice cream soft and smooth in the freezer.

Quick Facts

Prep Time: 10 minutes
Freeze Time: 25 to 30 minutes
Yield: 1 quart


  • 2 cups whole milk
  • 1-1/2 cups heavy cream
  • 1 cup sugar
  • 1/3 cup Karo┬« Light Corn Syrup
  • 1 tablespoon pure vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice
  • Pinch of salt (optional)


  1. Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract, pumpkin pie spice and salt; continue stirring until well blended.  TIP:  Chill 4 hours or overnight for quicker freezing.

    Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Can be served immediately or stored in a container in the freezer.  The ice cream will become more solid in the freezer.

    Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly.   Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine.  For firmer ice cream, freeze in container for at least 4 hours.