Easy Pumpkin Pie Ice Cream

Submitted by DrGaellon

"From Elise at Simply Recipes (http://www.elise.com/recipes/archives/006165easy_pumpkin_ice_cream.php). Since this has no custard base, it's simpler, lighter and less rich than other ice creams. However, it is also less shelf-stable, and will start to get icy after just 8 hours in the freezer (less if you omit the brandy), so it should be made and eaten the same day."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 1 quart
• Serves: 8

ingredients

• 425.24 g can pumpkin puree (1 3/4 cups)
• 354.88 ml heavy whipping cream
• 177.44 ml light brown sugar, packed
• 4.92 ml ground cinnamon
• 2.46 ml ground ginger
• 1.23 ml nutmeg
• 0.61 ml ground cloves
• 0.25 ml salt
• 29.58 ml brandy (optional)

directions

1. Blend pumpkin, cream, sugar, spices and salt in a blender until smooth. Chill 15 minutes (or longer).
2. Just before freezing, add brandy, if using. Pour into ice cream machine and churn 20-25 minutes. Keep frozen until ready to serve.