Pumpkin ice cream

Philadelphia-Style Pumpkin Ice Cream

If you like pumpkin pie, you’re bound to be a fan of pumpkin ice cream.  Picture the pie and the whipped cream all together and you’ve got this recipe.  I wanted a homemade ice cream to go with my cinnamon cream cheese pound cake, but I wanted a Philly-style ice cream so I didn’t have to do anything but mix it up and freeze it.  Even though all the flavors are in here, I wasn’t completely satisfied with the texture.  I had a heck of a time getting a nice scoop of ice cream from this.  It was sort of crumbly, for lack of a better word.  Granted, I wasn’t patient enough to let it soften up first, but if you follow this blog very much, you know I have a hard time waiting.

If I hadn’t been making this ice cream to go along with cake, I would have put some graham cracker pieces in at the last minute too.  That would have mimicked the amazing pumpkin cheesecake flavor that Ben & Jerry’s makes.  If you haven’t tried that, I highly recommend that you go buy yourself a pint as soon as possible!  In the meantime, you might want to give this recipe a try.

Recipe:  Pumpkin Ice Cream

(original recipe here)

15-oz. can of pumpkin puree (1 3/4 cup)

3/4 c. brown sugar

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/8 tsp. ground cloves

2 c. heavy whipping cream

In a large bowl, mix pumpkin puree, brown sugar, and spices together.  Stir in heavy whipping cream.  Chill in an ice bath or in the refrigerator for 30 minutes.  Pour into ice cream maker and freeze according to manufacturer’s instructions.