Saturday, October 10, 2009

Pumpkin Pie Icecream

1 3/4 cups pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
pinch of salt

Directions:  Put the pumpkin, sugar, spices and salt in a blender.  Puree until smooth.  Slowly add the cream a little at a time, pulsing after each addition.  Chill for 15 mins.  Churn in ice cream machine for 20-25 min, or until it has an icecream like texture.

When I made this last year I also added bits of broken up graham crackers to represent the pie crust before i chilled it.

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