Oct 14, 2008 Pumpkin Pie Ice Cream Recipe By
Tara Pfahler
Ingredients
1 can (15 ounces) pure pumpkin puree
OR
1-3/4 cups homemade cooked pumpkin puree
1-1/2 cups heavy whipping cream
1/2 cup granulated white sugar
1/4 light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions
Drain pumpkin puree in cheesecloth lined strainer for 15 minutes.
Heat cream, white sugar, and brown sugar at low to medium heat. Do not boil. Stir often until small bubbles form at edge of pan. Remove from heat and whisk until sugar dissolves. Cool at room temperature.
Combine pumpkin puree, sweetened cream mixture, salt, cinnamon, ginger, nutmeg, and cloves. Beat using an electric mixer on medium-high speed for 3 minutes, scraping sides often.
Pour mixture into ice cream machine. Freeze according to manufacturer's directions.
Enjoy during the holiday season, or all-year around!
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