Pumpkin Ice Cream
Source
Vicki Talbot
Yield
About 1.25L
Prep info
2 hrs soften + 15 min mix + 6 hrs re-freeze
Prep time
Not set
Cook time
8 hours, 15 minutes
Time required
8 hours, 15 minutes
Oven preheat
N/A
Type
Desserts - Misc
Status
Not tried
Tags
Ingredients
- 1 L vanilla ice cream (good quality)
- 1 c pumpkin puree (unsweetened)
- 1/2 c Sugar (Brown)
- 1/2 t ground cinnamon
- 1/4 t ground nutmeg
Method
Soften 1 quart (or 1 litre) of good quality vanilla ice cream. In a large bowl thoroughly mix together 1 cup unsweetened pumpkin, ½ cup brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Fold ice cream into the pumpkin mixture until the it is all one colour. Pack in a freezer container and re-freeze. Allow ice cream to soften slightly before serving. (The pumpkin has a lot of water in it, which makes the ice cream a lot harder when frozen.)