PUMPKIN PIE ICE CREAM (NO EGG VERSION)
We love pumpkin pie and this recipe helps us get in just a little bit more! Try making a milkshake with the leftovers- or pack it into a baked pie crust for a special treat!
Provided by That Napa Chicken R
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the canned pumpkin into a colander lined with cheesecloth or a large coffee filter over a bowl. Let it sit for at least 15 minutes to drain off the excess moisture.
- Over medium heat, cook the heavy cream and both sugars until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.
- Beat drained pumpkin & the cream mixture together with an electric mixer until combined. Add the salt and the spices and continue beating on medium-high speed for 3 minutes, scraping sides often.
- Pour mixture into prepared ice cream machine. Process for 20 minutes, or following the manufacturer's recommendations for your machine.
Nutrition Facts : Calories 324.8, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.5, Sodium 221.1, Carbohydrate 32.3, Fiber 0.6, Sugar 26.5, Protein 2
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