Pumpkin Ice Cream Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Ice Cream

From Dorothy McNett's recipes at www.dorothymcnett.com. Cook up some of those left-over Halloween pumpkins and make a puree to freeze. Or, use canned pumpkin but read the labels so that it is all natural!

3/4 - 1 cup pumpkin puree
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla bean paste or extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon fine sea salt
1 cup whipping cream

In batter bowl whisk the pumpkin pulp, condensed milk, vanilla, cinnamon, nutmeg and salt to blend smooth. In another bowl whip the cream and then carefuilly fold it into the pumpkin mixture. Scrape it into a bowl or loaf pan, cover with plastic wrap and freeze overnight or until nicely frozen and serve. It is also nice just chilled but call it Pumpkin custard rather than ice cream!

Recipe created 2017-10-23.

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