Pumpkin Ice Cream Recipe

🧂 Ingredients

• 1 cup half and half milk
• 2 cups heavy cream
• 1 cinnamon stick
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• ¾ cup brown sugar
• 1 ½ cup unsweetened pumpkin puree
• 1 tsp vanilla extract

Instructions

• 1 Pour the half and half, heavy cream, cinnamon stick, nutmeg, ginger, cloves,
  brown sugar, pumpkin puree to a medium saucepan, and simmer for 3-5 minutes,
  constantly stirring over medium-low heat.
• 2 Allow the pumpkin ice cream base to cool to room temperature, remove the
  cinnamon stick and stir in the vanilla extract. Cover the pumpkin ice cream with
  plastic wrap, pressing it directly onto the skin of the cream mixture, and
  refrigerate overnight.
• 3 Pour the cold pumpkin ice cream base into your ice cream maker, and churn
  according to the manufacturer's instructions. Transfer the soft serve pumpkin
  ice cream into an airtight container and freeze for 4-6 hours until firm. 

Nutrition Info