Continuing the pumpkin theme... pumpkin ice cream

Pumpkin pie ice cream

Ingredients:

1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers


Procedure:
1) In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.


2) Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.


3) Remove from freezer about 15 minutes before serving.

Servings:


Makes about fourteen 1/2-cup servings


Nutritional Information Per Serving:


Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g

     Okay, I had to put this one in there because I just made it and I got a chance to use two new wedding present gifts; an ice cream maker and a hand blender.  My ice cream maker is not working right now because of a missing motor so I decided to put one on my wedding registry.  Thanks to the generosity of Elizabeth Janz, I now have a new Cuisinart ice cream maker!  It got really great reviews and is really easy to use.  But the best thing of all?  There is no ice and rock salt to deal with!  That is always the trouble with making ice cream; whenever you feel like it, you have to go to the store and buy the ice and rock salt.  And then there is all that leftover ice to use!  This one just has a "freezer bowl" that you just stick in the freezer and let it freeze.  You know it is done when the liquid inside is frozen solid (i.e., stops sloshing around).  How cool is that?  I decided to make pumpkin ice cream because of all the pumpkin-themed things I have around.
     There is one other awesome wedding item that I got to use; a hand mixer!  I have been wanting one of these for ages, as I absolutely hate whipping egg whites (or anything else, for that matter), by hand.  This one was given to Scott and myself thanks to the generosity of Jason and Leah Novak.  This is another Cuisinart (a 9 speed one) that is super easy to use.  I was so impatient to use it that I just put it together without reading the instructions.  Other than the fact that one of the mixers kept falling into my ice cream mix (because I didn't put it in properly), it was a breeze to use!  
     The ice cream itself was easy to put together and came out DELICIOUS!  Scott made some pumpkin waffles (from a waffle maker given to us from Thomas Durbin).  Topped with pumpkin ice cream, they were divine.  

Pumpkin pie ice cream picture taken about a year after the post.
With granola and graham crackers...