Desserts

Pumpkin Pie Ice Cream

Makes about fourteen 1/2-cup servings

View Recipe

Pumpkin Pie Ice Cream

Makes about fourteen 1/2-cup servings

Calories 310 (52% from fat)
carb. 35g
pro. 3g
fat 18g
sat. fat 11g
chol. 62mg
sod. 134mg
calc. 100mg
fiber 1g
  1. Pumpkin Pie Ice Cream-1
  1. Pumpkin Pie Ice Cream-1

Ingredients

  • 1½ cups whole milk
  • 1 cup packed light or dark brown sugar
  • 2 tablespoons molasses or dark corn syrup
  • 1¾ cups pumpkin purée (solid pack pumpkin)
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon freshly ground nutmeg
  • 2½ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers

Preparation

  1. 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.
  2. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
  3. Add heavy cream and vanilla.
  4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.  
  5. Add the crumbled cookies during the last 5 minutes of mixing.
  6. 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.
  7. Remove from freezer about 15 minutes before serving.

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