Recipe 1: Classic Pumpkin Cheesecake Ice Cream (2 quarts)

(Custard-style base, optional egg yolks)

Ingredients

• 8 oz cream cheese, softened (1 standard block)
• 1 cup pumpkin puree (canned or homemade)
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar (adds depth, optional)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (optional, strong)
• 1/4 tsp salt
• 2 egg yolks (optional, for extra richness — can omit for egg-free)

Optional mix-ins: crushed graham crackers, caramel swirl, or toasted pecans.

Instructions

1. Optional mix-ins
   In the last 2–3 minutes of churning, add crushed graham crackers, or toasted pecans.
2. Blend the base
   In a blender or food processor, combine cream cheese, pumpkin puree, sugar(s), vanilla, spices, and salt. Blend until completely smooth.
3. Add dairy
   Pour in milk and heavy cream. Blend again until silky.
   (If using egg yolks: temper them with a little warmed milk/cream, whisk back in, and gently heat the mixture until it thickens slightly, ~170°F. Then cool completely before churning.)
4. Chill (important)
   Refrigerate the mixture for at least 4 hours, or overnight. A cold base makes smoother ice cream.
5. Churn
   Pour into your Whynter 2-quart compressor ice cream maker. Set to Ice Cream mode and churn until thick and creamy (about 60 minutes).
6. Ripen
   Transfer to a freezer-safe container. Press parchment or plastic wrap directly onto the surface to prevent ice crystals. Freeze at least 2 hours for a harder texture.

Serving Ideas

• Top with caramel drizzle and whipped cream for a pumpkin pie sundae.
• Serve alongside apple or pecan pie.
• Layer with graham crackers for an ice cream sandwich.

Recipe 2: Quick Pumpkin Cheesecake Ice Cream (No-Cook, No Eggs)

(Simpler, pour-and-churn method)

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin puree (canned or homemade)
• 1 ½ cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (or half white, half brown sugar for depth)
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• Pinch of salt

Optional mix-ins: crushed gingersnap cookies, graham cracker crumbs, caramel swirls, or toasted pecans.

Instructions

1. Blend the base
   Add cream cheese, pumpkin, sugar, vanilla, spices, and salt to a blender. Blend until smooth.
2. Add dairy
   Pour in heavy cream and milk. Blend again until fully incorporated and silky.
3. Churn immediately
   Pour mixture directly into your Whynter 2-quart compressor ice cream maker. Set to Ice Cream mode and churn for about 60 minutes, or until thick and creamy.
4. Optional mix-ins
   Add crushed graham crackers, or nuts in the last 2–3 minutes of churning.
5. Freeze (optional)
   For firmer ice cream, transfer to a container, press parchment/plastic wrap on top, and freeze at least 2 hours.

Quick Tips

• This version is lighter and faster but still cheesecake-rich from the cream cheese.
• For a stronger pumpkin pie flavor, you can bump cinnamon to 2 tsp and add a dash of cloves or pumpkin pie spice.
• If you want extra creaminess, substitute ½ cup of milk with sweetened condensed milk.