Pumpkin Ice Cream


Ingredients

1 cup Whole Milk or Evaporated Milk

3/4 cup Light Muscovado Sugar, or other light Brown Sugar

2 teaspoons Pumpkin Spice

1/2 cup Pumpkin Puree

1 teaspoon Vanilla

2 cups Heavy Cream



Preparation


  • Freeze cream mixture per manufacturer's instructions in an ice cream machine. Over medium heat whisk together milk and sugar until sugar is completely dissolved.

  • Cut heat and whisk in pumpkin and pumpkin spice.

  • Pass mixture through fine strainer into a container to fully chill in the refrigerator for for 2 hours minimum.

  • Once mixture is full chilled, whisk in cream and vanilla.

  • Freeze cream mixture per manufacturer's instructions in an ice cream machine.

  • Enjoy immediately as soft server, or transfer to a container and freeze for at least 4 hours for firmer ice cream.


©2020 by Lucolette.