Ingredients:

  • ¾ cup Granulated Sugar
  • ½ cup packed Light Brown Sugar
  • ½ cup Water
  • 1 ¾ cups 100% Pure Pumpkin Purée (Canned)
  • 1 cup Whole Milk (or Half-and-Half)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves
  • ¼ tsp Fine Sea Salt

Instructions:

  1. Prepare the Syrup: In a medium saucepan, combine the granulated sugar, brown sugar, and water. Bring the mixture to a simmer over medium heat, stirring constantly until all sugar is completely dissolved (about 3–4 minutes).
  2. Bloom Spices: Remove the syrup from the heat and whisk in the cinnamon, ginger, nutmeg, cloves, and salt. Allow the spices to steep in the hot syrup for 5 minutes. Transfer the mixture to a large bowl and allow it to cool slightly (about 15 minutes).
  3. Create the Base: To the cooled syrup, add the pumpkin purée. Whisk vigorously until the mixture is smooth and fully homogenous.
  4. Add Dairy and Acidity: Gently whisk in the whole milk (or half-and-half), vanilla extract, and lemon juice. For the smoothest texture, strain the entire mixture through a fine-mesh sieve into a clean bowl.
  5. Deep Chill: Cover the sherbet base tightly and place it in the refrigerator. It must chill until thoroughly cold, ideally overnight (minimum 4 hours), before churning.
  6. Churn: Pour the deeply chilled mixture into your pre-frozen ice cream maker bowl. Churn according to your manufacturer’s instructions (usually 20–30 minutes) until the mixture resembles soft-serve ice cream.
  7. Harden: Scrape the soft sherbet into an airtight container. Place the container in the coldest part of your freezer for at least 2 hours to fully harden to a scoopable texture.