Homemade Pumpkin Ice Cream
Recipe type: Frozen Dessert
Cuisine: Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
Delicious combination for two favorites in the fall, ice cream and pumpkin.
  • 2 cups heavy whipping cream
  • 1½ cups canned pumpkin
  • 1 cup brown sugar, packed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  1. In a medium saucepan combine pumpkin, sugar, ginger, cinnamon, vanilla and salt. Simmer on medium until the sugar has dissolved and you get a rich aroma. Allow to cool completely.
  2. In the mean time, put heavy cream in a mixing bowl and beat on high until it begins to become slightly thick.**
  3. Once pumpkin mixture has cooled stir the cream into the pumpkin mixture until well combined. Freeze in ice cream maker as per manufacturer's directions.
  4. **If you do not have an ice cream maker, beat cream until it becomes stiff and then mix well with pumpkin mixture and freeze until solid.
Recipe by Dana Snook at https://www.danasnook.com/homemade-pumpkin-ice-cream/