Have you seen Edy's/Dryer's Pumpkin ice cream? Or, have you had Cold Stone's creamy deliciousness? With allergies, these ice creams are off-limits... so I decided to create my own. We made ours with sweet potatoes... but don't hesitate to make it with actual pumpkin.
Pumpkin Spice Ice Cream - Finding Joy in My Kitchen
1 C pumpkin puree* (or sweet potato puree)
2 C Half and Half
1 C Cream
1 tsp. vanilla
1/2 C brown sugar
1/2 tsp. ginger
1/4 tsp. cinnamon
(and, a little nutmeg if so desired)
Mix together puree, spices and vanilla. Allow these to sit together for an hour or so to let the flavors blend.
Then, dissolve the sugar in the cream and half and half.
Add all the ingredients together in the ice cream maker and make according to manufacturers directions.
Scoop into freezer containers and allow the ice cream to hard set... or, if you're too impatient... eat it right away.
But... hard set is better :)
I think this ice cream would be fabulous made into ice cream sandwiches between yummy Molasses Crinkles! Or, break apart little pieces of these cookies and add them to the ice cream maker about 5 minutes before you stop making ice cream.
*Really puree the heck out of the puree... unless you want chunks in your ice cream ;)
Looking for to make this without an ice cream maker? Click here for two easy ways to do so!
This post is linked to October Carnival of Super Foods - Healthy Fats Edition,The Grocery Cart Challenge's Recipe Swap, In-Season Recipe Swap: Sweet Potatoes, Friday Feasts, and Pumpkin-Link Up at the Newlyweds.
