Pumpkin Pie Ice Cream
November 23, 2020 • 0 comments
Do you love pumpkin pie but don’t want more grains in your life, or maybe you’re too busy to mess with making a pie crust? This pumpkin pie ice cream is just the thing for you! It’s super simple, too.
Our five year old woke up yesterday and said, “Mom, can you make me pumpkin pie? No wait! I want pumpkin pie ice cream!” I figured I could tweak my homemade vanilla ice cream recipe easy enough, and so it began. It turned out DREAMY-LICIOUS I tell ya.
- Servings: 2 Quarts
Ingredients
- (1 cup) Pumpkin puree
- (1/4 tsp) Nutmeg
- (3/4 tsp) Cinnamon
- (3/4 cup (or less to taste)) Maple Syrup - Pint
- (4 raw yolks) Soy-Free Eggs
- (2 cups) Heavy Cream - Pint
- (1 1/2 cups) Whole Milk (Raw) - Gallon
- (1 Tbsp) Vanilla
- (1 Tbsp (prevents ice crystals)) Arrowroot flour
- (1/8 tsp) Sea Salt
Directions
Mix all ingredients together well (in a bowl with tall sides) using a stick blender. Follow directions for your ice cream maker and enjoy! I just keep the bowl in the freezer so whenever we have the cream and want to make some, it’s all ready to go.
Source: https://kellythekitchenkop.com...
**This is for a large (2 qt) ice cream maker. You may need to reduce the recipe to fit your machine.
