Pumpkin Ice Cream
I couldn't resist digging up this delicious Pumpkin Ice Cream recipe to serve for a special dinner. I topped it with Bourbon Caramel Sauce and some Sweet & Salty Pumpkin Seeds because when it's pumpkin season, everything is pumpkin!
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Ingredients
PUMPKIN ICE CREAM
- 2 eggs
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 cups canned pumpkin
- 2 cups whipping cream
- ½ cup milk (2%, homo or half and half)
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- ¼ teaspoon salt
Instructions
- In a stand mixer beat eggs and both sugars until light, about 3 minutes.
- Add remaining ingredients and mix. Pour into ice cream maker. Freeze according to manufacturers instructions.
- Serve plain or with bourbon caramel sauce and candied sweet and salty pumpkin seeds. See recipe links in notes below.
Notes
With my Donvier ice cream maker I turn it by hand every 3-5 minutes and it makes soft ice cream in about 20 minutes. I make ice cream before dinner then put the frozen container in the freezer and the ice cream is a nice, scoopable consistency by the time I serve dessert.
Top your ice cream with both these pumpkin seeds and caramel sauce for a decadent dessert.
- Sweet and Salty Pumpkin Seeds
- Bourbon Caramel Sauce that is part of the recipe for a Bourbon Caramel Pumpkin Tart