Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream#

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

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.

Yield#

Makes about fourteen 1/2-cup servings. Calories 310 (52% from fat)

source: Cuisinart

see also: Mocha Toffee Ice Cream

Contents