We are doing everything we can to ship out your order in a timely manner. However, due to factors out of our control including extended shipping carrier delays and limitations, we are unable to provide accurate dates of arrival. We apologize for any inconvenience.
Enjoy free shipping on Cuisinart.com!

Pumpkin Pie Ice Cream

Perfect for fall Submitted by Pumpkin Pie Ice Cream
Perfect for fall Submitted by Pumpkin Pie Ice Cream
Cuisinart original

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

Nutritional information

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

Instructions

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. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. 2. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. 3. 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.