I love pumpkin anything. One of my favorite things is pumpkin ice cream.
I saw a really easy, non-custard recipe for pumpkin ice cream on Simply Recipes and decided I wanted to make it.
I bookmarked the recipe and when I was ready to make it, I went back to the link and it was gone!
I remembered the recipe in my mind and decided to make it anyway.
It was really easy- just 4 ingredients, that you mix up, chill and churn.
I remember the recipe said it was best served the day it was churned.
I let it set up in the freezer for a couple of hours and then let my kids try it. They really liked it-we sprinkled some chocolate chips on top.
I tried a bite and thought it was a little bit too creamy (Wierd, but that's what I thought).
I think it would taste better as a layer to a chilled pie maybe, with a gingersnap crust.
We enjoyed it and it was fun to make!
Easy Pumpkin Ice Cream as remembered from Simply Recipes
1-15 oz can pure pumpkin puree, not pumpkin pie filling, about 1 3/4 cups
1 1/2 cups heavy whipping cream
3/4 cup brown sugar
2 Tbls pumpkin pie spice
Combine all ingredients in food processor until smooth. Chill mixture until cold and transfer to ice cream maker. Churn according to ice cream maker directions. Freeze for a few hours until firm.
This ice cream is best enjoyed the day it is made.
Saturday, October 31, 2009