Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream, so creamy and sweet, perfect for Fall. Can be made with fresh pumpkins or canned pumpkin. Adapted from Third Thursday Community Potluck Cookbook from Nancy Vienneau
Servings: 12
Ingredients
- 2 pie pumpkins may substitute 3 cups canned pumpkin puree
- olive oil if using fresh pumpkin
- 2 cups sweetened condensed milk
- 1/2 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine sea salt.
Instructions
Instructions for Using Fresh Pumpkin
- 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.
Ice cream Instructions
- 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.
- Freeze.
- You may need to bring it out 10-15 minutes before serving so it has time to soften.
Notes
This makes a lot of ice cream. You may want to cut this recipe in half.