Pumpkin Ice Cream
Ready In: 25 mins
Serves: 25
Yields: 2 quarts
Ingredients
- 1 (15 ounce) can pumpkin
- 1 teaspoon cinnamon
- 3⁄4 teaspoon ginger
- 3⁄4 teaspoon nutmeg
- 3⁄4 cup table sugar
- 3 cups half-and-half
- 2 cups heavy cream
Directions
- place all ingredients in a mixing bowl and mix until well blanded.
- cool the mixture to 40 degrees F. in your fridge.
- transfer cold mixture to the ice cram freezer and follow manufacturer's guidlines.
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