Pumpkin Ice Cream

I have to confess, this is one of my favorite things to do with pumpkins. Pie is great, especially with whipped cream. Soup is even better and lets not forget all the yummy casseroles and side dishes you can use it in.

Ah, but ice cream...

I made some yesterday and it will last a while. Partly it's for dessert on Thanksgiving, in which case, maybe it won't last for a while. I may have make more.

Darn.

It's so easy, too. Dangerously easy. But once you do it, you will never want store-bought ice cream again.

I had some pulp left from bake fest, so I blended it well and cooked it until it was thick, like in the can. I do this all the time, anyway, so it wasn't a special step for just the ice cream. Feel free to use the canned variety, here. It's one place that's good to do, just be sure to get the organic variety.

I have one of those Cuisinart ice cream makers, the kind that you keep the bowl in the freezer and pour your mixture into it and turn on the machine and let it go. Easy, easy! Here's the recipe (from cuisinart.com):

1 1/2 cups whole milk
1 cup packed brown sugar
2 tbsp molasses
1 3/4 cup pumpkin puree
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
2 1/2 cups heavy cream
1 tsp vanilla

Using a hand mixer and medium bowl, combine the milk, brown sugar, and molasses. Mix until the sugar is dissolved, 1 - 2 minutes. Stir in the pumpkin and spices.

Add the cream and vanilla, stirring just until mixed. Turn the machine on and pour in the mixture. Run for about 25 minutes.

That is it! If you want, you can add graham cracker chunks, pecans, or even chocolate chips to the mix about 5 minutes before it's done. I like to leave the ice cream plain and let each person add what they want.

You'll notice the recipe calls for heavy cream and if you're like most Americans, you're screaming. But let me tell you: you want to use the heavy cream. I've tried it with skim or nonfat milk and it just doesn't work. When you buy that stuff in the store, look at the ingredients. They have to add all kinds of weird things to "fix" the texture.

Ice cream is meant to be creamy. Don't be afraid. Just eat a small serving - say 1/4 cup. You'll be surprised at how satisfying it is.