This Pumpkin Ice Cream is amazing. Seriously.
Way back in the day, back in college, I bought an ice cream maker. I thought homemade ice cream sounded so fun, ideal, and delicious. Way back in those college days (18 years ago I started college, eek) I bought an ice cream maker that required lots of ice and rock salt. Making the ice cream was difficult b/c I could never get the right ratio of ice and salt, and the ice cream never turned out great. I gave that maker away... way back in those college days. It was a bit of a disappointment.
However, technology has come a long way in the homemade ice cream department. I decided we didn't have enough kitchen appliances, and felt we needed to try out this new technology. We got this Cuisinart one, and we are absolutely loving it. No ice or salt involved; you only have to freeze the bowl before using it. It's genius, awesome, and works like a charm.
B/c it is still too hot here in AZ (last week it was 100 degrees still... ugh!) we eat ice cream year round to cool off. However, in my Colorado, Utah, and North Carolina days we still enjoyed ice cream in the Fall and Winter b/c ice cream tastes delicious year round.
What better way to celebrate Halloween, Thanksgiving, or Fall in general than with Pumpkin Ice Cream! Happy delicious eating season and ... Happy Halloween!
May November, and your life, be full of pumpkin ice cream and other delicious treats.
Oh, I almost forgot, we stirred in a some of Sprouts Pumpkin Cheesecake cookies into the ice cream after it is was all made. These cookies are amazing, like hello really delicious, and when mixed in the ice cream adds some serious yumminess.
You could also stir candied walnuts or pecans if you so desire, or nothing. It's amazing on its own, and it hits the WOW factor with mix-ins.
Enjoy this simple easy recipe!
Pumpkin Ice Cream
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups
1 1/2 c. heavy whipping cream
3/4 c. milk (we use skim, but whatever you want)
3/4 c. pumpkin puree
1 c. brown sugar
2 tsp pumpkin pie spice
1/4 tsp vanilla
1/4 tsp salt
5 crushed Pumpkin Cheesecake cookies
1/3 c. candied walnuts or pecans
- In a small bowl mix all of the ingredients, except the mix-ins, together.
- Cover and place it in the fridge for at least 2 hours.
- Turn the ice cream maker on, and pour the cream mixture into the ice cream maker. Let the ice cream maker do all of the work for 20-30 minutes.
- When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all. You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then. Stir your desired mix-ins with a spoon.
- Your ice cream will be soft serve at this point. We enjoy a scoop now, and then place the rest in a airtight container in the freezer. The hard ice cream will set in about 8 hours.
- Store leftovers in the freezer in that airtight container.
Happy Halloween! and Happy Pumpkin Ice Cream eating!