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Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! —Taste of Home Test Kitchen
Nutritional Facts 1 serving (1/2 cup) equals 261 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 87 mg sodium, 26 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Pumpkin Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p133
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 17, 2012 by 1HappyCook2
My husband wanted pumpkin ice cream for Thanksgiving & everyone loved this!
Reviewed on Oct. 12, 2010 by Saskie73
To the reviewer who said it left a greasy feel, I know why. It was the working of the cream, it probably started to turn into butter. Frozen butter in your mouth = greasy sensation and coating on your tongue, palate and teeth. There is a different way to do this ice cream that does not require an ice cream freezer. Combine all of the ingredients in a heavy saucepan EXCEPT the cream and simmer it until the sugar is dissolved, then let it cool completely. Whip the cream until it's stiff and then gently fold it into the cooled pumpkin mixture, then you can put it in a freezer safe container and pop it in the freezer. I have made pumpkin ice cream before like that and it's incredible. In fact, it's good if you're tummy is feeling off because the spices are good for your digestion and ginger is a known anti-nauseant!
Reviewed on Jan. 19, 2010 by CookiesRmyPassion
It was ok, it had great pumpkin flavor but the texture was off. It left a greasy feel in your mouth. If I made it again I would try a regular vanilla recipe and add the pumpkin and spices.
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