Goat Milk Pumpkin Ice Cream | @rovikapaprika x @brandonhxn Collaboration

Featuring — Goat Milk Pumpkin Quenelle Ice Cream with Sablé Crumble

An ice cream machine is needed! We used Cuisinart stainless steel ice cream maker.


  • 3/8 cup of pumpkin purée
  • 1/2 cup of goat milk
  • 1/2 cup of heavy whipping cream
  • 1/4 cup of white sugar
  • 3 egg yolks
  • 2 tbsp of brown sugar
  • 1/2 tbsp of pure vanilla extract
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • Pinch of salt


Pre-freeze the drum of the ice cream machine in the freezer the day before starting. 

Step 1: Separate 3 egg yolks from egg whites into a large mixing bowl and add brown sugar. Whisk until the brown sugar has completely dissolved into the yolk mixture. Set aside. 

Step 2: Pour the goat milk and heavy cream into a pot. Add the white sugar, a pinch of salt, and vanilla extract. Set the stove to medium-low and stir with a whisk to dissolve the sugar. Allow for the cream-sugar mixture to heat up to a simmer until you see bubbles forming around the rim of the pot and wisps of vapor. (*Do not let the mixture overheat and boil.*)

Step 3: You will now temper the egg mixture with the cream mixture. Take the pot of cream and splash a bit of the cream mixture into the egg mixture as you continuously whisk the eggs. Keep adding small amounts of the cream mixture into the egg mixture as you whisk until you have incorporated all of the cream into the egg mixture. 

Step 4: Pour the produced custard base back into the pot and set to medium-low. Slowly bring up the temperature as you whisk the custard. As you whisk thoroughly, add the pumpkin purée, cinnamon, and nutmeg. Make sure the mixture is smooth with no lumps of pumpkin. Continue to whisk and heat up the mixture until it thickens. (*You will know it’s done thickening when you are able to take a spoon, dip it in the mixture, and wipe off the custard cleanly without the custard dripping.*) Turn off the heat. 

Step 5: Take a large bowl and fill it half way with ice and water. Put another bowl inside the ice bath. Pour the ice cream base through a strainer into the bowl that is sitting in the ice bath. This will remove any lumps and overcooked parts. 

Step 6: Once all of the ice cream base has been filtered, mix the ice cream base. Allow it to sit and cool down in the ice bath. 

Step 7: Set up your ice cream machine. After turning it on, pour the ice cream base into the machine and let it to churn for 25 minutes or as your machine instructs. 

Step 8: Once done churning, scoop out the ice cream into a freezer-safe bowl and allow it to freeze for at least 6 hours.

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