Pumpkin Pie Ice Cream

Well, since it’s the Thanksgiving time of year, I randomly had a craving for Pumpkin Pie yesterday while eating lunch…how I got on this train of thought, I have no idea.  We went to Costco last night after work and I saw some Turkey Ravioli, so I thought why not have an early Thanksgiving meal of Turkey and Pumpkin Pie…since it’s not actually a Turkey per-se, why not mix it up and make some Pumpkin Pie Ice Cream?

Ingredients: 

  • 3 cups (750 ml) Heavy Cream
  • 1/2 cup Sugar
  • 1.5 tsp Ground Cinnamon
  • 0.5 tsp Nutmeg
  • 0.5 tsp Ginger
  • 1 tsp All-Spice
  • 1/8 tsp Salt
  • 0.5 tsp Vanilla Extract
  • 1 cup Pumpkin Pie filling (canned section of the baking aisle)

(instead of all the various spices I listed between Sugar and Salt, apparently you can buy something called Pumpkin Pie spice which is all of those ingredients…why bother buying something when you can mix it up just as easy?)

Directions:

  1. Warm up half the cream and all of the various spices on medium heat until the Sugar dissolves, roughly 6-7 minutes
  2. Mix the warmed mixture with the rest of the cream, Vanilla, and Pumpkin filling and mix thoroughly with a whisk until incorporated 
  3. Chill in the fridge for a couple of hours
  4. Set up your Ice Cream machine…for me, that’s the KitchenAid (still on my to-do list…give it a name)
  5. Turn on your machine and pour the Ice Cream mixture into the machine, and mix for 25 minutes

The sides looked like there was some “crust” built up on the side so it was a little rougher there…but the taste was incredible…definitely adding this to my Thanksgiving dinner rotation for dessert…

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