Prep 5 mins
Cook 20 mins
Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!
- 425.24 g can solid-pack pumpkin
- 236.59 ml cream
- 158.51 ml half-and-half
- 158.51 ml sugar
- 4.92 ml vanilla
- 4.92 ml cinnamon
- 2.46 ml ground ginger
- 0.59 ml grated nutmeg
- 0.59 ml ground cloves
- 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).
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.
yummmm. i used all 1/2 and 1/2 since i had no cream. Next time, I'll cut the sugar down a bit. thanks for posting, I'll definitely make this again.
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.