Pumpkin Ice Cream
serves 6-8
This scrumptious dessert tastes like eating a scoop of vanilla ice cream atop a fat slice of pumpkin pie. This ice cream is best served the same day that it is made.
Read more about this recipe in Julie Hasson's The Complete Book of Pies.
1 1/2 cups whipping (35 percent) cream
1 1/4 cups pumpkin purée (not pie filling)
1 cup whole milk
3/4 cup granulated or superfine sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
prep: 15 minutes
total: 15 minutes, plus time to freeze mixture before serving
saucepan
bowl
ice cream maker
airtight container
1. In a saucepan over medium heat, whisk together cream, pumpkin, milk, sugar, cinnamon, allspice and ginger. Bring to a simmer, whisking continuously.
2. Strain mixture into a bowl. Let cool until lukewarm, then cover and refrigerate until chilled.
3. Transfer mixture to ice cream maker and freeze according to manufacturer's directions. Homemade ice cream will be somewhat softer in texture than store-bought. Serve immediately or freeze in an airtight container.
