Alright, I MAY have gone a bit overboard when I purchased all of those cans of pumpkin puree in September, but I have no regrets. Everything happens for a reason, and those cans of pumpkin were no exception. Today needed a bit of brightening, and since ice cream is my favourite treat, there was no question about what was on the menu.
Enter Pumpkin Ice Cream. Because…why not? My sweet cousin Jillian Harris got me the most perfect wedding gift years ago, an Ice Cream Maker. Little did I know how much I would love it!
I keep the container in the freezer at all times, as one never knows when the urge will hit to make ice cream. Like yesterday for instance. And it took all of 10 minutes!
I tried to make a healthier pumpkin frozen yogurt first, but I have to be honest, it simply wasn’t good. If you follow my blog you will know that I preach about ‘sometimes foods’ and ‘everyday foods’. This is a sometimes food! And is absolutely delicious. Charlie couldn’t stop ‘taste testing’ it, I had to force the spoon out of his hand!
- 1 c. 18% cream
- 1 c. whipping cream
- 1 c. pumpkin puree
- pinch of salt
- 3/4 c. brown sugar
- 1 tsp. vanilla
- 1 tsp. pumpkin pie spice (I used the Epicure brand)
- Whisk together all of the ingredients and place in the refrigerator to chill for 2 hours. You can alternately place it in the freezer for an hour, the goal is to get the mixture very cold.
2. Pour into your ice cream maker and prepare according to the manufacturers directions.
3. Spoon the prepared ice cream into another container and freeze for a couple of hours or overnight, covered.