Pumpkin Ice Cream
photo by PalatablePastime
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (15 ounce) can solid-pack pumpkin
- 1 cup cream
- 2⁄3 cup half-and-half
- 2⁄3 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon grated nutmeg
- 1⁄8 teaspoon ground cloves
directions
- Whisk together ingredients until smooth.
- Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
- When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
- Freeze time is cook time (average machine timing).
Reviews
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This review only gets 3 stars from me because it got so hard in the freezer that we could barely eat it. I loved the flavor and it is like eating frozen pumpkin pie. However, I didn't realize that by leaving in the freezer for several hours it would harden so much - not like normal ice cream (guessing bc of the high content of pumpkin). I have it sitting on the counter right now, thawing it out. I can't even scoop it from the container. Again - the flavor is very good, but if you make it, check it frequently in the freezer so you get the desired consistency.
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Terrific ice cream. I had no half-and-half in the fridge so had to use skim milk instead, but it still tastes delicious. I generally add a half teaspoon of xanthan gum (health food aisle at the grocery store) to all my ice creams before putting them in the machine, and it does wonders for the texture and scoopability. I also always use Splenda instead of sugar with great success. This is a very yummy pumpkin ice cream and will definitely stay in our rotation. Thanks, Sue.
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Like others mentioned, this tastes just like pumpkin pie... Unfortunately, after you add up the costs (cream isn't cheap!) and time involved (about an hour and a half in a traditional ice cream maker) in making it, it just seems like too much work for too little pay off. Next time, I will just buy a pie, freeze it and eat it frozen..
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For the people who had issues with the texture -- I learned a trick from another recipe.<br/>Pumpkin can be grainy, so you can strain the mixture through a sieve before you put it in the ice-cream maker. I added a pinch of salt and 2 teaspoons of Grand Marnier, and it was fine.<br/>I served it with toffee bar cookies.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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