Last week I made pumpkin ice cream for the first time. It was so incredibly delicious. The ice cream was the perfect texture, the perfect flavor, and the perfect autumn treat - it's perfect pumpkin ice cream. My husband and my parents agree with me on this one - and I hope that you will too. For perfect pumpkin ice cream, all you need is an automatic ice cream maker, canned pumpkin, sugar, milk, cream, and spices. Serve with a few gingersnaps, if desired. Enjoy!
Recipe for Perfect Pumpkin Ice Cream
1/2 cup of whole milk
1/3 cup of granulated sugar
2 Tbsp. of dark brown sugar
1/2 tsp. of cinnamon
1/8 tsp. of ground ginger
1/8 tsp. of pumpkin pie spice
1 cup of heavy whipping cream
1/2 tsp. of vanilla extract
a pinch of kosher salt
1/3 cup canned pumpkin
Put the whole milk and granulated sugar in a large mixing bowl. Use an electric hand mixer set on medium-low to beat the milk and sugar together until well incorporated, about 1 - 2 minutes. Add in the dark brown sugar, cinnamon, ginger, and pumpkin pie spice. Beat the mixture on medium-low for about a minute. Add in the heavy whipping cream, vanilla, and pinch of salt. Beat on low for about 5 - 10 seconds. Stir in canned pumpkin and mix well. Cover the mixture with a lid, and put in the refrigerator for 25 - 35 minutes.
Pour the chilled mixture into the freezer bowl of an automatic ice cream maker. Make the ice cream according to ice cream manufacturer directions. Store the ice cream in the freezer in an airtight container until ready to eat! Serve with gingersnaps, if desired.
Perfect Pumpkin Ice Cream Recipe Inspired by: Cook Like A Champion
NOTE: Love pumpkin? I'll be posting more delicious pumpkin recipes soon, such as a recipe for pumpkin-apple soup and a recipe for pumpkin truffles! Here is a tasty recipe for baked pumpkin oatmeal. What is your favorite pumpkin treat? Let me know by leaving a comment on this post!