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Pumpkin Ice Cream

Fall is here, but it's still 75 degrees out! Thought I'd make the kids some ice cream :)
Course: Dessert
Cuisine: American

Ingredients

  • 1 c. fresh pumpkin puree or canned 100% pure pumpkin
  • 1 c. heavy cream
  • 1 c. half and half
  • 1 c. brown sugar firmly packed
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Instructions

  • In a large bowl, whisk together all ingredients, until the sugar is dissolved.
  • Pour pumpkin mixture into an ice cream maker and churn according to the manufacturer's directions. (I have a Krups ice cream machine and it took about 30 minutes to reach soft serve.)
  • If you like soft serve, eat it right away. Otherwise, transfer to a container and freeze for a couple of hours to firm up. The ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit a few minutes to soften before trying to scoop. Makes 1 quart.