I love pretty much anything made with pumpkin. It's SO good and I cannot get enough of it this time of year. I hadn't made ice cream in awhile, but last week I decided I wanted to try to make some Pumpkin Ice Cream with some of my Homemade Pumpkin Puree!
After a little searching online for a recipe without eggs, I decided to just kind of make my own and hope for the best! I've made many different kinds of ice cream before, so I wasn't too worried. Turns out...I had NOTHING to worry about! The Pumpkin Ice Cream turned out great and everyone who's tried it has loved it!
Take a look at how I made this amazing treat and then go make some for yourself! You could even add a little whipped cream for more of a pumpkin pie taste!!
Combine Cream, Milk, Puree and Brown Sugar.
Stir until combined and sugar is disolved.
Add the remaining ingredients.
And stir/whisk until mixture is combined.
Pour mixture into an ice cream maker and churn until creamy.
After being frozen awhile!
Robyn's Pumpkin Ice Cream Recipe:
1 Cup Cream
1 Cup Skim Milk
1 1/2 Cups Pumpkin Puree
1 Cup Packed Brown Sugar
1/2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cloves
1. In a large bowl, combine Cream, Milk, Puree and Brown Sugar. Stir until combined and sugar is disolved.
2. Add the remaining ingredients and stir/whisk until mixture is combined.
3. Pour mixture into an ice cream maker and churn until creamy. It will be more of a soft serve like texture right out of the ice cream maker. Freeze it for a few hours before serving for best results.