Pumpkin Pie Ice Cream
Cuisine: North American
Author: Charmian Chrisite
This ice cream captures all the flavour of pumpkin pie, but in scoopable form.
  • 2 cups whipping cream
  • 1 cup whole milk
  • ½ cup sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ⅛ teaspoon fine sea salt
  • ½ teaspoon pure vanilla extract
  • 1 cups pumpkin purée (not pumpkin pie filling)
  • pure maple syrup
  1. 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.
  2. Stir the warm cream mixture and vanilla into the pumpkin. If you want an extra-smooth ice cream, you can strain this through a fine sieve before refrigerating.
  3. 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.
  4. Churn the chilled pumpkin mixture in an ice cream maker according to manufacturer’s instructions. If necessary, chill to set the mixture before serving.
  5. Serve as is, or drizzled with maple syrup.
Recipe by The Messy Baker at http://themessybaker.com/2009/10/28/pumpkin-pie-ice-cream/