The first time I had pumpkin ice cream was a revelation. It’s warm and cold at the same time – so delicious. My version is not very sweet, which is just how I like it. All the sugar comes from the condensed milk; it’s the pumpkin and spices that deliver the flavor. If you like your ice cream sweeter, you can add sugar or brown sugar, but I don’t think it needs it.
Pumpkin Ice Cream- 1 15-oz. can pumpkin purée
- 1 14-oz. can low-fat sweetened condensed milk
- 1 cup light cream
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- 1/8 tsp. cloves
- Mix all the ingredients together in a large bowl. Pour into ice-cream maker and let mix according to directions.
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