Pumpkin Ice Cream

Pumpkin Ice CreamThe other day I was talking with a friend who lives in Southern California. When I said something about all of the baking with pumpkin we’ve been doing, she responded, “It’s still 90-degrees here. It’s too hot to bake. Can you make up a recipe for pumpkin ice cream?”

 

So today we hit a high of 72 and I decided it was time to experiment. I think this pumpkin ice cream came out wonderfully fantastic. It is delightful on its own, or would be perfect to put on top of a slice of gingerbread.

 

Here’s how I made it:

 

Pumpkin Ice Cream

Pumpkin Ice Cream

Ingredients

  • 2 cups Cream (or milk of choice)
  • 2 cups Pumpkin Puree
  • ½ cup Maple Syrup
  • 2 teaspoons ground Ginger
  • 2 teaspoons ground Cinnamon
  • 2 teaspoons ground Vanilla Beans
  • ½ teaspoon Salt
  • ½ teaspoon ground Cloves
  • ½ teaspoon ground Nutmeg

Instructions

  1. Combine all ingredients until thoroughly mixed.
  2. Process in an ice cream maker until it reaches your desired consistency.
  3. Serve and enjoy.

Notes

The higher the fat content of your milk or cream, the creamier your ice cream will be.

http://everydayintentionalliving.com/pumpkin-ice-cream/

 

Pumpkin Ice Cream

2 cups Cream (or milk of choice – the higher the fat content, the creamier it will be; coconut milk works well)
2 cups Pumpkin Puree (or use canned)
½ cup Maple Syrup
2 teaspoons ground Ginger
2 teaspoons ground Cinnamon
2 teaspoons ground Vanilla Beans [Available HERE ]
½ teaspoon Salt [I use THIS]
½ teaspoon ground Cloves
½ teaspoon ground Nutmeg

Combine all ingredients until thoroughly mixed.

Process in an ice cream maker until it reaches your desired consistency.

Serve and enjoy.

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