Pumpkin Ice Cream


I actually made this ice cream a while back but completely forgot to blog it.  Even though I made it at the height of pumpkin mania, I don’t think we should stop eating pumpkin as soon as winter sets in.  It should be a year-round treat!

This ice cream is delicious.  It’s nice and creamy and spicy.  It uses a bit less heavy cream than other ice cream recipes I’ve made and it has pumpkin (a superfood!) in it, so it must be healthy right? Errr…yeah, let’s go with that.

The only change I made to this recipe was to add cloves, which I deem a necessary ingredient when dealing with pumpkin.  I really loved the fresh ginger in this ice cream.  I think some maple glazed pecans would be a fabulous addition but I ran out of time when I was making this, so I’ll be sure to add them the next time around.

You’ll notice Dave’s is a little more scoopable looking than mine and that is no doubt because he added a little liquor to his ice cream.  Feel free to do this, but I completely forgot.  I didn’t have a problem scooping it out.  In fact, I may have scooped a little too fast.  And a little too much…

Pumpkin Ice Cream

7 thoughts on “Pumpkin Ice Cream

  1. I could kiss you right now. i had pumpkin gelato a few days ago at a restaurant and have been craving an ice cream version of it ever since.

    I’m totally with you on this pumpkin being a year-round thing business. I have about 20 cans sitting on my shelves for exactly this purpose.

  2. Pumpkin and spices sounds like a wonderful combination. I just got a little ice cream maker. I’m trying not to experiment every night! You know what I mean! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *