PUMPKIN PIE ICE CREAM
I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!
Provided by Kacey Platky Warren
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 12
Number Of Ingredients 6
Steps:
- Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
- Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 15 g, Cholesterol 56.4 mg, Fat 15.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.6 g, Sodium 72.6 mg, Sugar 12.8 g
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