Pumpkin Ice Cream

Pumpkin Ice cream Submitted by DougW
Pumpkin Ice cream Submitted by DougW
Delicious, homemade Pumpkin Ice cream that all your goblins will die for. Use either fresh pumpkin puree or canned. Great with a drizzle of caramel




1 cup whole milk 1 cup brown sugar 2 tablespoons dark corn syrup 2 cups pumpkin purée 1½ teaspoons cinnamon 1 teaspoon ginger ¼ teaspoon freshly ground nutmeg 2¾ cups heavy cream 1 teaspoon pure vanilla extract

Nutritional information

No nutrition information available


In bowl, use a hand mixer on low speed to combine all but the puree until sugar is dissolved. Stir in the pumpkin purée. Turn ice cream machine on, pour the mixture into freezer bowl, and let mix until thickened, 25 minutes. (optional) At the 20 minute mark add chopped pistachios - enough for your liking. Transfer ice cream to an airtight container and place in freezer.