Adapted from themessybaker.com
Submitted by Jennifer at the 2014 Share Member Potluck
2 c. whipping cream
1 c. whole milk
1/2 c. sugar
1 1/2 t. ground cinnamon
1/2 t. grated nutmeg
1/2 t. ground ginger
1/2 t. ground cloves
1/2 t. ground allspice
1/8 t. fine sea salt
1/2 t. vanilla extract
1 c. pumpkin puree (not pumpkin pie filling)
pure maple syrup
In a medium sauce pan, gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan. Stir the warm cream mixture and vanilla into the pumpkin. Chill the mixture in the refrigerator until cold, popping it into the freezer for about 15 minutes just before churning. This isn’t necessary but helps with some models of ice cream makers. Churn the chilled pumpkin mixture in an ice cream maker according to manufacturer’s instructions. If necessary, chill to set the mixture before serving. Serve as is or drizzled with maple syrup.
Leave a Reply