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.
I went back and forth whether to offer up a unique take on pumpkin ice cream, or to go with the classic flavor, and the classic won out.  I will tell you that as a long time pumpkin ice cream lover, this one is really good.  Its defining characteristic  is that it tastes exactly like pumpkin pie.  As an experiment I used the recipe on the can as my guide, I simply left out the eggs.  The first time I made it it it was good, but there was just a little something missing.  It turned out that a bit of sweetened condensed milk did the trick.  The ice cream is especially creamy, and the spice blend is spot on.  As a side benefit it’s lower in fat than regular ice cream because it contains no heavy cream at all.

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

  1. Whisk together all the ingredients, making sure the sugar is dissolved.
  2. This step is optional, but I strained the mixture through a mesh sieve. Put the mix in the refrigerator until chilled.
  3. Process in your ice cream machine according to its directions.

You can find complete recipes of this Pumpkin Pie Ice Cream in theviewfromgreatisland.com

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