Today my daughter and I made the yummiest Pumpkin Ice Cream! So of course I am going to share.
If you make it with fresh pumpkin, cut the pumpkin into four parts and put it on a rimmed baking sheet. Bake it at 350 until it's fork tender. Once it cools, scoop out the pumpkin away from the skin and put it into a food processor and process until smooth.
If you are going to use canned, make sure it is organic. Farmer's Market brand is BPA free.
You will need 1 Cup of Pumpkin.
In a saucepan over medium heat, whisk together 1 1/2 Cups Organic milk, 1 cup sugar, and 2 eggs. Keep stirring constantly for 10 minutes. The mixture will start to thicken, do not let it brown. Remove from heat and whisk in the pumpkin, 1 cup of heavy whipping cream, 1/4 tsp cinnamon, 1/2 tsp nutmeg. Chill the mixture in the refrigerator then churn in ice cream maker for 30 minutes until firm. Chill in freezer overnight for firmer ice-cream.
YUM! Can't wait for Thanksgiving to share this with everyone.
Give it a try.
Till Next Blog.......................
