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.
- 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
- Whisk together all the ingredients, making sure the sugar is dissolved.
- This step is optional, but I strained the mixture through a mesh sieve. Put the mix in the refrigerator until chilled.
- Process in your ice cream machine according to its directions.
You can find complete recipes of this Pumpkin Pie Ice Cream in theviewfromgreatisland.com