Pumpkin Ice Cream

It is one of the oxymorons of fall: pumpkin ice cream. Even though the weather is getting cooler, I jump right to pumpkin ice cream as much as I jump right into soup making.

Pumpkin is one of those seasonal flavors that has such a limited time on our flavor palate, that I need to take advantage of it. Pumpkin muffins, pumpkin bread, pumpkin coffee. Yes, I am one of those. So why not pumpkin ice cream? Right, there is really no reason not to try making it at home. And yes, I do puree and preserve my own pumpkin, but if you’re not feeling that ambitious, you can pick up a can in the grocery store, just be sure it’s not pumpkin pie filling, and is just plain pumpkin puree.

Ingredients:

1 cup granulated sugar

1 1/2 cups milk

2 cups pumpkin puree

2 1/2 cups heavy cream

1 teaspoon vanilla

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

What’s Next:

Combine sugar, spices, and milk in a large bowl. Mix with either a whisk or electric mixer to combine until sugar dissloves.

Add pumpkin puree and vanilla and stir.

Add heavy cream and mix well until combined.

Pour into the freezer bowl of your ice cream maker and process for about 20 minutes, until thick.

Pour into smaller containers and freeze for a couple of hours for a firmer consistency.

Notes from my experience:

As I have done with so many ice creams, I added chocolate chips to this particular batch. These are actually chopped pieces of Mexican chocolate which is flavored with cinnamon. While completely optional, I have to say the flavors were certainly complimentary.

If you do plan to steam and puree your own pumpkin, let it cool in the refrigerator before making your ice cream.