pumpkin spice ice cream

22 Oct

Two different people yesterday mentioned sweet potato ice cream to me, so I decided that it was fate that I should make some. Since Halloween is just around the corner, I figured I’d adapt it and make pumpkin ice cream instead!

By the way, for those of you who do not have an ice cream maker, if you google “food processor ice cream” you will find instructions on how to make ice cream with a standard processor!!

So, here’s whatcha neeed:
2 c heavy cream
1 c whole milk
1.5 cans of pure pumpkin puree
mini marshmallows
a dash of vanilla extract
1/8 cup granulated sugar
and to taste:
cinnamon (1-2 T)
brown sugar (approx 1/4 a cup)
ground nutmeg (approx 1 t)
ground ginger (approx 1/2 t)
ground cloves approx (1/8 t)

Mix the pumpkin, spices, and vanilla extract in a bowl until it’s to your liking. Whisk in the milk. Incorporate the heavy cream. Pour into the ice cream maker!
While the ice cream is churning lay a sheet of parchment on a cookie sheet and spread the marshmallows about 1 inch apart, broil until browned on top. Remove and let cool.
Once the ice cream is finished churning, mix half of the marshmallows into the ice cream. Transfer the ice cream to a container and freeze until firmed. Garnish with remaining marshmallows and a ginger snap or ginger bread cookie!

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