| Pumpkin Ice Cream
Dessert Recipe | Pumpkin Ice Cream Ingredients:- 1 can (15 ounce) pure pumpkin puree or 1-3/4 cups homemade cooked pumpkin puree, well-drained
- 1-1/2 cups heavy whipping cream
- 1/2 cup granulated white sugar
- 1/4 light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
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Time: N/A
quarts: 1
| Pumpkin Ice Cream Instructions:- Place pumpkin puree into a strainer lined with cheesecloth for 15 minutes to drain any excess water.
- Gently heat heavy cream, white sugar, and brown sugar until small bubbles form around the edge of the pan, stirring often.Do not boil. Remove from heat and whisk until the sugar is dissolved. Let
cool to room temperature. - Whisk drained pumpkin puree, sweetened cream mixture, salt, cinnamon, ginger, nutmeg, and cloves with an electric mixer on medium-high speed for 3
minutes. - Pour mixture into ice cream machine. Start machine and freeze for 20 minutes, or as per manufacturer's recommendations for your machine.
| Pumpkin Ice Cream Cooking Time:- Freeze according to manufacturer's directions.
| Pumpkin Ice Cream Serving Instructions:- Serve with your choice of Desserts.
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Dessert Recipes Index
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