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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
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.