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Roasted Pumpkin Five-Spice Ice Cream

Roasted Pumpkin Five-Spice Ice Cream and A Live Demo

Adapted from here.
Servings 8 servings
Author Brandon Matzek


  • 1 small pie pumpkin (about 2 pounds or 3/4 cup pumpkin puree)
  • 2 cups whole milk
  • 4 teaspoons cornstarch
  • 3 tablespoons cream cheese, softened
  • 1/4 teaspoon fine grain sea salt
  • 1/4 cup honey
  • 1 1/4 cup heavy cream
  • 2/3 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon Chinese five-spice powder


  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Cut the pie pumpkin in half and scoop out the guts (seeds and strands). Place the pumpkin cut side down on the prepared baking sheet and roast for 35 - 40 minutes. You will know the pumpkin is ready when an inserted knife meets no resistance. Let cool.
  3. Scoop the flesh from the skin and place in a food processor or blender. Discard skin. Puree the flesh until completely smooth. Measure out 3/4 cup pumpkin puree and set aside. You can use the remaining puree in other dessert or cocktail recipes (or to make pumpkin spice lattes!).
  4. In a small bowl, add 2 tablespoons whole milk and cornstarch, stirring to combine. Set aside.
  5. Add softened cream cheese and fine grain sea salt to a medium bowl and whisk until smooth. Add the 3/4 cup pumpkin puree and honey, whisking until smooth. Set aside.
  6. Prepare an ice bath in a large bowl (cold water and ice).
  7. In a medium saucepan, combine remaining whole milk, heavy cream, light brown sugar, corn syrup and Chinese five-spice, stirring to combine. Bring the mixture to a boil over medium high heat and let bubble for 4 minutes. Remove the saucepan from the heat and gradually whisk in the milk-cornstarch mixture.
  8. Bring the mixture back to a boil over medium high heat, stirring frequently. Cook until slightly thickened (about 1 minute). Remove from the heat.
  9. Slowly pour the hot milk mixture into the cream cheese-pumpkin mixture, whisking until smooth. Float the bowl containing the ice cream base in the prepared ice bath and chill until cold (about 30 minutes). Stirring the mixture occasionally can speed this process up.
  10. Refrigerate until thoroughly chilled (at least 4 hours). Freeze ice cream base in an ice cream maker according to the manufacturer’s instructions. Finish by freezing the ice cream until hard or enjoy soft immediately.