Rating: 3.5 stars
23 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
  • 23 Ratings

This semifreddo-style frozen custard provides all the satisfaction of your favorite slow-churned pint without the need for a bulky ice cream machine. The only special equipment you’ll need is a candy thermometer (about $10 and great for frying too, so go ahead and invest in one). Serve this creamy treat with caramel sauce or hot fudge but we think it’s especially pretty with the cranberry raspberry compote. Make them both ahead of time and a lovely seasonal dessert will be ready and waiting for you when guests come calling. And here you thought you couldn’t make ice cream at home.

Deb Wise


Read the full recipe after the video.

Recipe Summary

25 mins
8 hrs 45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Prepare the Ice Cream: Whisk together milk, sugar, eggs, and salt in a medium saucepan. Cook over medium heat, whisking constantly until mixture is steaming and sugar dissolves (mixture should feel smooth when rubbed between your fingers) about 5 minutes. Remove from heat; whisk in canned pumpkin, pumpkin pie spice, and vanilla. Pour mixture into a large freezer-safe bowl; cover and freeze 30 minutes.

  • Meanwhile, beat cream with an electric mixer fitted with whisk attachment on high speed until stiff peaks form. Stir about one-third of whipped cream into pumpkin mixture until evenly combined, then, in two additions, fold in remaining whipped cream. Cover and freeze until firm 8 to 12 hours.

  • Prepare the Compote: Place cranberries, sugar, water, and lemon juice in a small saucepan; bring to a boil over high. Cook, stirring often, until thick and syrupy, about 5 minutes. Remove pan from heat; stir in raspberries, vanilla, and salt. Serve compote with ice cream. *Total time includes freezing.