No offense to Pumpkin Pie but it's just NOT my favorite dessert. Something about the texture is yucky to me. I do love pumpkins and I wanted to create an alternative dessert and came up with this. It's easy, it's good, and if you are a pumpkin pie lover than you can enhance your experience and eat pumpkin pie with pumpkin ice cream. An overdose of pumpkins is pretty much standard during this time of year.
PUMPKIN ICE CREAM
- 2 1/2 cups heavy cream
- 3 egg yolks
- 2 Tablespoons powdered sugar
- 2 Tablespoons milk
- 1 can pureed pumpkin (15 .oz)
- 1 cup brown sugar
- 2 Tablespoons powdered cinnamon
- Whip the heavy cream until it turns into fluffy whip cream, be careful not to turn it into butter.
- In a small bowl whisk the egg yolk with powdered sugar and milk.
- Add the egg mixture to the whip cream and mix until it is smooth.
- Place the mixture in the freezer for 10 minutes
- In a medium sized bowl mix the pureed pumpkin with the brown sugar and cinnamon.
- Add the pumpkin mixture to the whip cream and mix on medium speed for 30 seconds.
- Put in the freezer and serve when it is completely frozen.
Damaris keeps a food blog at Within the Corners of my Kitchen where she shares recipes, hosts weekly giveaways, and reviews kitchen products.
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