The 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
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.