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October 12, 2013 • Posted by Christina Fong
The season of pumpkin carving has arrived! With that comes plenty of family time spent carving goofy, scary, or any combination of the two types of faces into one of the fall's most popular produce. While the excess amount of pumpkin pulp you're left with after hollowing them out may leave several helpings of pie to go through, we encourage you to try other recipes!
Pumpkin not only makes for a great pie but also tastes great whether it's boiled, baked, or steamed. They're simple to prepare and go great with a lot of other choice produce of the fall season. However, if you're still in the mood for dessert, we think you'll enjoy our simple and sweet Pumpkin Pie Ice Cream. It's a different take on the classic dessert that's definitely worth a try!
Pumpkin Pie Ice Cream Makes about fourteen 1/2-cup servings
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée or solid pack pumpkin
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.