Thanksgiving is in the air. I can already smell the yams and turkey baking... Things are finally cooling down here in Arizona, and by cool, I mean I wear a sweatshirt in the mornings and evenings. We still have a ways to go.
I made this pumpkin pie ice cream last week, and I was surprised how close it came to the real deal. The only difference between this and actual pumpkin pie is that it's cold. You pumpkin pie lover out there are going to love this!
I used the Blueberry Ice Cream recipe I shared with you a few months ago as a starting point. All the recipes I found on-line called for eggs and while that probably tastes better, it kind of grosses me out.
So here's the recipe I came up with:
1 cup whole milk
3/4 white sugar
1/4 brown sugar
2 1/2 cups whipping cream
1/2 15 oz. can of pumpkin puree
1 tsp. cinnamon
Combine the milk and sugars in a saucepan over medium heat and stir until the sugar dissolves into the milk. Put in the refrigerator. After the milk/sugar mixture has cooled completely, mix in the pumpkin, spices and whipping cream. Then pour it into the ice cream maker and follow the machine's instructions.
I think this would taste great with crushed graham cracker or ginger snaps swirled in at the last minute. Next time...