Pumpkin Ice Cream

(requires ice cream maker)

1 1/2 cups whole milk

1 cup packed light brown sugar

2 tbsps molasses

1 3/4 cups pumpkin puree (not pumpkin pie filling)

1 1/2 tsps cinnamon

1 tsp ginger

1/2 tsp nutmeg

2 1/2 cups heavy whipping cream

1 tsp vanilla extract

Stir together mill, brown sugar, and molasses until all of the sugar is dissolved. Add pumpkin, spices, cream, and vanilla.

Freeze according to your ice cream maker's instructions, which undoubtly is "turn it on, pour it in, let it run for 20-25 minutes".

Transfer the soft ice cream to an airtight container. Cover with plastic wrap, tightly fit the lid on, and stick it in the coldest part of your freezer (if you want it hard). It's best to store it in several smaller containers so that you aren't opening one up over and over and over, because exposing it to air will cause a kind of gummy film over the top, or cause large ice crystals to form. Both are undesirable.

This ice cream is delicious. It tastes just like pumpkin pie. I plan on making it again, and putting it in a baked pie crust or graham cracker crust and freezing it, then serving it as an ice cream pie with whipped cream. Mmmmm!

Quote:

Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin