Easy Pumpkin Ice Cream - Jamie Geller

Easy Pumpkin Ice Cream

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Pumpkin Ice Cream 647

While pie is traditional for Thanksgiving this Pumpkin Ice Cream is a nice change of pace. Easy to throw together, with all the flavor of pumpkin pie this ice cream is a nice compromise if you don’t want to make several different pies but want to make something for those who think Thanksgiving can’t be complete without something pumpkin.

  • ServingsServings

Ingredients

  • 1 quart parve whipping cream
  • 1 (15 oz) can pumpkin
  • 1/4 cup maple syrup
  • 1 tablespoon bourbon
  • 2 teaspoons Saigon cinnamon
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt

Preparation

Combine all the ingredients in a blender and blend until smooth. Strain mixture through a fine mesh strainer. Chill until cold. Freeze in an ice cream maker according to manufacturers instructions. Transfer ice cream to a container and freeze at least 2-3 hours until solid. Because of the large amount of pumpkin this ice cream freezes quite hard. To make sure it is soft and creamy let it sit at room temperature for a little while before serving.