We are headed to a pumpkin party tomorrow, so it only seemed fitting to bring some homemade pumpkin ice cream. The little recipe booklet that came with my ice cream maker did not have a pumpkin ice cream recipe. I was hesitant, but it turned out fantastic, and sooooo yummy! And I don't even like pumpkin ice cream - go figure!
Ingredients
1 1/2 c. whole milk
1 c. packed light or dark brown sugar
2 tbsp. molasses or dark corn syrup
1 3/4 c. pumpkin puree (equal to one 15 oz. can)
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground nutmeg
2 1/2 c. heavy cream
1 tsp. vanilla extract
optional: 1 c. crumbled ginger snaps, vanilla butter cookies, or graham crackers
{I used ginger snaps and it gave the ice cream more of a spicy pumpkin flavor}
ice and salt {if needed with your ice cream machine}
Instructions
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1-2 mins.
Stir in the pumpkin puree, cinnamon, ginger, and nutmet.
Add heavy cream and vanilla.
Pour mixture into machine bowl/container and make ice cream according to type of machine you have.
* the recipe recommends adding the crumbled cookies the last 5 minutes of mixing. I ended up mixing the cookies into the ice cream after it was all finished.
This ice cream has a soft, creeeeeamy texture. It is so yummy, can't wait to share it.
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