Pumpkin Ice Cream

Hey Autumn,

I've been enjoying you, this fall.  I've been wearing lots of wool socks and XXL sweaters.  I've been listening to new music and drinking apple cider with a splash of whiskey.  I've been excited about apple recipes and pumpkin recipes and anything with molasses.

I've been looking forward to the chilly weather and cuddling by the fire, preferably accompanied by a bearskin rug.  And right now, I'm dying to tell you about this Pumpkin Ice Cream.  It doesn't have too much cream or sugar, but just the right amount of pumpkin.  A win on all accounts.  You're welcome.  And just in time for the snow.

Time to find that bearskin rug.

Pumpkin Ice Cream


2 cups heavy cream

1 cup milk

1/2 to 3/4 cup sugar

2 egg yolks

dash of salt

1 teaspoon cinnamon

1/2 teaspoon allspice

pinch of cloves

2/3 cup pumpkin puree

1 teaspoon vanilla extract

ice cream maker


Place ice cream maker in freezer at least 24 hours prior to using.  In a saucepan, heat cream, milk and egg yolks over medium heat.  Add in sugar, spices and salt.  Stir in pumpkin puree and whisk for a few minutes.  Lastly, stir in vanilla.  Turn burner to high until just scolding, then remove from heat.

Transfer mixture to a large bowl, cover and refrigerate until cool, stirring every so often.  Once the ice cream maker is frozen, pour batter into the basin and prepare according to maker's instructions (about 25 to 30 minutes).

Pour ice cream into a loaf pan or freezer-safe container and freeze to harden for at least 2 hours.  Serve and enjoy!