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Pumpkin Ice Cream |
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| Ingredients: |
1 cup pumpkin purée
2 cups heavy cream
1 cup whole milk
3/4 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1.5 teaspoons pumpkin pie spice
1.5 teaspoons vanilla extract
1/8 teaspoon salt (optional)
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| Procedures: |
Before beginning anything, make sure your ice cream maker is frozen and prepped!
Place prepared ice cream maker attachment onto stand mixer fitted with the dasher.
Use a lint-free kitchen towel to squeeze some of the moisture out of the pumpkin puree. Do not make it bone dry, but give it a solid squeeze. Place the pumpkin into a large bowl (or, my preference, a large measuring cup with a spout) and discard the liquid.
To the pumpkin, add the heavy cream, milk, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt (if using) and whisk until everything is combined and the sugar starts to dissolve.
Turn on the mixer so the dasher is rotating and slowly pour the ice cream mixture into the canister. Process3 according to manufacturer’s directions (it should take about 20-30 minutes).
When the ice cream is finished churning, remove the ice cream maker from the mixer, and transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours before enjoying.
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| Notes: |
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2026-10-22: Added to our cookbook.
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04/11/2025
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