Homemade Pumpkin Ice Cream

Name: Homemade Pumpkin Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1 quart.
Ingredients: 2 cups heavy whipping cream; 1-1/2 cups canned pumpkin; 1 cup packed brown sugar; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/8 teaspoon ground cloves

TOTAL TIME: Prep: 15 min. Process: 20 min./batch + freezing YIELD: about 1 quart.

Folks who favor the flavor of pumpkin really need to try this spiced pumpkin ice cream recipe. But be prepared to make more! —Taste of Home Test Kitchen

Ingredients

2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves

Directions

1. In a large bowl, combine all ingredients; stir until sugar is dissolved. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions.
2. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.

Nutrition Facts

1/2 cup: 261 calories, 18g fat (11g saturated fat), 65mg cholesterol, 87mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 2g protein.

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