Guest Post: I Scream for Ice Cream!!!

Hey guys!

I've got a little treat for you today.

I recently posted about my Homemade Lemon Sorbet,

which I made from home grown lemons I got from my friend, Inez.

Since she has so many lemons at her disposal, 

she too made a refreshing Summer treat using them!

And are you ready for the best part???

She's here to tell you ALL about it today!

Any guesses what she made?
Keep reading and find out!!!

Hello Robyn's faithful blog readers!

My name is Inez and will be guest blogging today. 

A little about me: I'm your modern day homemaker, 

I love food, I talk a lot, and I watch lots of reality TV. 

Still with me? 

Awesome. 

A few weeks ago, I sent Robyn home with lemons and she made an amazing lemon sorbet. 

I was inspired by her blog post and knew I wanted something equally fabulous. 

So, there are some things that I always have an abundance of at home.

Complaining children.

Shows to watch on the DVR.

Dishes that need to be washed.

Lemons.

And Basil.

So I thought, hey, two birds one stone, make Lemon Basil Ice Cream.

Now head on over to my blog to read the rest!

Homemade Pumpkin Ice Cream

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!!

The Goods:

Cream

Skim Milk

Pumpkin Puree

Brown Sugar

Ground Ginger

Ground Cinnamon

Ground Cloves

Vanilla Extract

Salt

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.