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 (recipes HERE, HERE, HERE, HERE, and HERE), 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:
Notes
The higher the fat content of your milk or cream, the creamier your ice cream will be.
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
- Combine all ingredients until thoroughly mixed.
- Process in an ice cream maker until it reaches your desired consistency.
- Serve and enjoy.
Pumpkin Ice Cream
2 cups Cream (or milk of choice – the higher the fat content, the creamier it will be; coconut milk or coconut cream work well)
2 cups Pumpkin Puree (recipe HERE) or use canned pumpkin
½ cup Maple Syrup
2 teaspoons ground Ginger
2 teaspoons ground Cinnamon
2 teaspoons ground Vanilla Beans (you can read more about them HERE)
½ teaspoon Salt
½ teaspoon ground Cloves
½ teaspoon ground Nutmeg
Combine all ingredients in a food processor or blender until thoroughly mixed.
Process in an ice cream maker until it reaches your desired consistency.
Serve and enjoy.