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Pumpkin Ice Cream: An Easy Way to Cool Off with Fall Flavors

Posted Sep 21 2010 7:58pm



It is the end of September, right? It's fall now and not summer right? Well, someone tricked me by pushing the temperatures back to the 90's again. We had some nice fall temperatures a few weeks ago but not now. This time of year I get the craving for cool crisp mornings and cozy evenings to enjoy soups, apples and everything pumpkin! But, it's kind of hard to sit down to a bowl of my favorite soup when I'm dripping with sweat.

So when I had the craving for pumpkin and needed something to cool me off, the idea of Pumpkin Ice Cream sounded really good! I didn't have a lot of time to whip up a custard base for this ice cream, so I used a no cook method and let my old-time ice cream maker do the rest of the work.




Pumpkin Ice Cream
1 can pumpkin-- not the pie filling but plain pumpkin (I actually had roasted a pumpkin and pureed it since I was crazy for the smell and feel of fall.) 1 can fat free sweetened condensed milk2 cups heavy whipping cream 1 cup 2% milk 1 tbsp vanilla extract2 tsp cinnamon1 tsp nutmeg1/2 tsp clove
***you don't need extra sugar with the sweetened milk. Let the natural sweetness from the pumpkin shine through.
In a large mixing bowl, or a stand up mixer, whip cream until thick and fluffy. Gradually stir in pumpkin and blend. Then mix in remainder ingredients. Follow ice cream maker manufacturer instructions to finish and freeze.
What about you all? What are your favorite fall foods? Does anyone else have trouble enjoying these special foods when it's still hot outside?

NOTE:  Brag moment. Look closely at the ice cream scoop in the pictures. Would you believe my dad made that for me? I'll have an upcoming post on "homemade" from the heart highlighting his beautiful works. Might even have something special to offer too.


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