Pumpkin Maple Ice Cream

I’ve been on an ice cream making kick lately. Today’s creation is the best one yet! It tastes like pumpkin pie with fresh whipped cream. Totally yummy! And seeing as there’s a bit of pumpkin in it I think it counts as a serving of fruits/veggies! Enjoy!

Pumpkin Maple Ice Cream

1 3/4 cups heavy cream (whipping cream or full cream, depending on where you live)

1 1/4 cups 1% milk

1/2 cup grade B maple syrup (or amber grade A maple syrup)

3/4 to 1 cup of canned pumpkin

1/2 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon pure vanilla extract

2 pinches of salt

Whisk ingredients together in a bowl or in a large measuring cup with a spout (for easier pouring). Chill in fridge until cold (at least a half hour). Whisk again briefly, just to combine, then place in ice cream machine. It took roughly 22 minutes in my Cuisinart ice cream maker. Makes 1 quart.

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5 comments

  1. Bill Olander says:

    Have you tried it with the KitchenAide mixer? I was wondering how it differed from a regular ice cream machine?

  2. karenstivali says:

    I’ve only used the Cuisinart ice cream maker. It’s just a standard electric model where you freeze the container then sit it in the machine to churn. It helps if you chill the paddle as well. And any utensils you’ll use to scoop out the finished ice cream. Or you can just eat it right out of the machine. Nothing wrong with that. :)

  3. [...] HERE for Pumpkin Maple Ice Cream on Karen’s [...]

  4. Florencio Ureste says:

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

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