Saturday, October 31, 2009

Pumpkin Pie Ice Cream

2 cups whipping cream (I used light cream)
1 cup whole milk
1/2 cup sugar (I might add a bit more - maybe 3/4 c.)
1 1/2 tsp ground cinnamon (I would cut this to 1 1/4 tsp or even less)
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/8 tsp salt
1/2 tsp vanilla
1 cup pumpkin puree
Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
Stir warm cream into the pumpkin along with the vanilla.
Chill the mixture in the refrigerator until cold.

Freeze in an ice cream maker according to manufacturer’s instructions.

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