Pumpkin Ice Cream
Posted on October 4, 2014 by bob in GPlenty
This recipe is great in the fall when you’re looking for something to do with seasonally abundant pumpkins. It can be a 
Halloween treat you make with grandchildren, or served at an evening dessert gathering for those of us too old (in our Prime!) to Trick-or-Treat.
Don’t let the “pumpkin” in Pumpkin Ice Cream scare you, as this creamy dessert is very flavorful and tasty. A butter or sugar cookie provides the perfect complement.
This recipe is designed for an electric ice cream maker with a removable canister/cylinder that’s been put in the freezer for several hours prior to making the dessert. These devices are very simple; in fact, we know folks who keep the freezer containers out of sight – behind the frozen broccoli or butter peas – to avoid indulging their sweet tooth too often!
2 cups heavy whipping cream
1 1/2 cups canned pumpkin
1 cup packed brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt (optional)
1/8 tsp ground cloves
Preparation couldn’t be simpler, unless you drive to the grocery and buy a commercial brand which, as we all know, can’t hold a pumpkin candle to homemade.
Step 1: Combine all ingredients in a large bowl.
Step 2: Stir until the sugar is dissolved.
Step 3: Empty into the frozen canister/cylinder.
Step 4: Plug it in and turn it on.
You can make it ahead of time and freeze. However, since many of these ice cream makers take just 20 minutes, you can begin the freezing process when you sit down to dinner.
Enjoy a pumpkin (ice cream) filled Fall!
Recipe and photo provided by Kittie Williams and Ginny Gaines of Signal Mountain, TN.
