Pumpkin Ice Cream

Posted on July 11, 2011

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I know it’s not fall, but I love pumpkins during every season. I also love ice cream during every season. So why not have pumpkin ice cream in the summer? I couldn’t find a reason why not to have it, either.

I think this would go great with a nice cup of coffee.
Everything goes great with a nice cup of coffee.
Pumpkin Ice
Cream
Recipe from Food.com
  • 1 (15 ounce) can solid-packed
    pumpkin
  • 1 cup cream
  • 2/3 cup half and half
  • 2/3 cup sugar (I used Splenda)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves

    Directions:

    1. Whisk together ingredients until smooth.
    2. Place mixture into an electric ice cream
    maker and operate machine according to manufacturer’s instructions.
    3. Transfer ice cream to
    container and store in freezer.
    **I read some people had problems with the ice cream being too hard so I would set the ice cream out of
    the freezer about a half hour before serving.
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Posted in: Dessert