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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up! Ingredients:
1 cup pumpkin puree |
2/3 cup white sugar |
1 1/2 teaspoons pumpkin pie spice |
1 cup whole milk |
2 cups heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
2. Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
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