Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream proves that you don’t have to give up frozen treats just because the temperatures are dropping and the calendar says it’s Fall.
The recipe uses the entire can of pumpkin, so you know this is going to have a more robust pumpkin flavor than you get from store bought brands. It’s quite lovely, and if you’re a pumpkin pie lover, you’re going to flip.
INGREDIENTS
1 15 oz can of pumpkin puree (not pie filling)
1 12 oz can of evaporated milk
1/2 cup sweetened condensed milk
3/4 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
INSTRUCTIONS
Whisk together all the ingredients, making sure the sugar is dissolved.
This step is optional, but I strained the mixture through a mesh sieve. Put the mix in the refrigerator until chilled.
Process in your ice cream machine according to its directions.
Spoon the soft ice cream into a container and freeze until firm. This will take several hours.
The recipe uses the entire can of pumpkin, so you know this is going to have a more robust pumpkin flavor than you get from store bought brands. It’s quite lovely, and if you’re a pumpkin pie lover, you’re going to flip.
INGREDIENTS
1 15 oz can of pumpkin puree (not pie filling)
1 12 oz can of evaporated milk
1/2 cup sweetened condensed milk
3/4 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
INSTRUCTIONS
Whisk together all the ingredients, making sure the sugar is dissolved.
This step is optional, but I strained the mixture through a mesh sieve. Put the mix in the refrigerator until chilled.
Process in your ice cream machine according to its directions.
Spoon the soft ice cream into a container and freeze until firm. This will take several hours.
Source: the view from great island