Pumpkin Pie Ice Cream
Make this ice cream and serve it with my pumpkin bread. You know what’s special about both of these recipes?
They have come through friendship.
The Pumpkin Pie Ice Cream comes from the Third Thursday Community Potluck Cookbook by fellow food writer, Nancy Vienneau.
When she started the Thursday Community Potluck, back in 2009. I didn’t know Nancy at the time, and I haven’t experienced these potlucks but I’ve heard about them. Judging from the recipes in the book, these were special times. Nancy, along with another friend would invite 80 people, no assigned food, no RSVP. Twenty or so people would show up with covered dishes, and seasonal fare. It became quite a thing, which led to a cookbook, full of seasonal recipes and delightful cocktails.
Nancy Vienneau lives in Nashville and writes for the Tennessean. She also has her own blog, Good Food Matters.
Potlucks can be the start of many friendships, yet many people are fearful of inviting people into their homes because they don’t have the perfect house, large space, etc. Just invite gracious people who embrace community and love good food. Good food lovers tend to be less concerned with how your sofa looks, and are happy to sip sangria and eat butternut squash and leek lasagna (also found in the cookbook).
My wish for you this holiday season is to invite a bunch of friends over for an old fashioned potluck and see what happens.
Pumpkin Pie Ice Cream pairs well with Sandy’s Pumpkin Bread Recipe Here (there’s a powerful story here)
I’m also sharing my favorite potluck salad that everyone raves over. If you make this ice cream with fresh pumpkin, save the seeds to roast and use for this Autumn Kale Salad.
- 2 pie pumpkins (may substitute 3 cups canned pumpkin puree)
- olive oil (if using fresh pumpkin)
- 2 cups sweetened condensed milk
- ½ cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fresh grated nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon fine sea salt.
- Preheat oven to 425 degrees.
- Wash pumpkin, cut in half, scoop seeds.
- Place on baking sheet pumpkin flesh side up and brush with olive oil.
- Bake for 35-40 minutes.
- Remove from oven. Cool.
- Puree pumpkin. Measure 3 cups of puree.
- Mix Pumpkin puree with all spices and brown sugar.
- Mix in sweetened condensed milk.
- Cover, and refrigerate for several hours to overnight.
- Churn in your ice cream maker, according to directions of your ice cream machine.
- You may need to bring it out 10-15 minutes before serving so it has time to soften.