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Pumpkin Ice Cream
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1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional
In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice
cream. Freeze until serving. Garnish with gingersnaps if desired.
Yield: 4-6 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |