Homemade Pumpkin Ice Cream

  October 27, 2013

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.


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