Pumpkin Ice Cream ππ¨
Overview:
- Prep Time: 10 minutes
- Cook Time: 40 minutes (machine chilling time)
- Total Time: 50 minutes
- Yield: Approximately 2 liters
- Recipe Category: Frozen Desserts
- Keywords: Dessert, Low Protein, < 60 Mins
Ingredients:
- 16 oz canned pumpkin
- 1 cup brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp fresh nutmeg
- 1/4 tsp ground ginger
- 1 cup half-and-half cream
Nutrition Facts (Per Serving):
- Calories: 1489.8
- Fat: 102.8g
- Saturated Fat: 63.9g
- Cholesterol: 370.8mg
- Sodium: 750.3mg
- Carbohydrates: 141.7g
- Fiber: 7.2g
- Sugar: 116.7g
- Protein: 11.3g
Instructions:
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Combine Ingredients: In a large bowl, combine the canned pumpkin, brown sugar, cinnamon, fresh nutmeg, ground ginger, and half-and-half cream.
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Mix Thoroughly: Mix the ingredients well, ensuring an even distribution of flavors.
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Chill Ice Cream Maker: Ensure that your ice cream maker canister is properly chilled according to the manufacturer’s instructions.
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Pour Mixture: Pour the pumpkin ice cream mixture into the chilled ice cream maker canister.
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Freeze: Follow the freezing directions provided in the manufacturer’s instructions for your specific ice cream maker.
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Serve: Once the ice cream is frozen to your desired consistency, scoop it into bowls or cones and enjoy the delightful taste of pumpkin pie with the creamy texture of homemade ice cream!
Tips:
- For added richness, you can use heavy cream instead of half-and-half cream.
- Experiment with your favorite pumpkin pie spices to customize the flavor to your liking.
- Serve your pumpkin ice cream with a dollop of whipped cream and a sprinkle of cinnamon for an extra special treat.
- Store any leftover ice cream in an airtight container in the freezer for up to a few weeks.
Enjoy Your Homemade Pumpkin Ice Cream! ππ¨
