Easy Pumpkin Ice Cream

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Today is the first day of October and that means its pumpkin season!  For the next two months I will eat as much pumpkin as possible, with a minimum of one serving per day, if not more.  So I had an opened can of pumpkin and needed to make something with it and needless to say, ice cream was the winning recipe.  I couldn't find a good recipe that I liked to I made my own.  There is a recipe for easy vanilla ice cream on Allrecipes.com that I have made before and its delicious and quick so I used that as a base.  I dumped in the rest of the can of pumpkin puree, cinnamon, nutmeg, cloves, ginger, and vanilla and whisked it up.  I added it to my ice cream maker and within 20 minutes I had a wonderful batch of pumpkin pie ice cream.  This recipe is super simple and easy for anyone new to making ice cream, or if you don't have time to make a more complicated ice cream.  I hope you enjoy it as much as I do! Let the pumpkin season commence!!!

Pumpkin Ice Cream Recipe

Yield: 1.5 Quarts

Ingredients:

1 (14oz) Can of Sweetened Condensed Milk

3-4 Cups Half & Half - I used milk because that was all I had but any combination of milk to cream works, just depends on how creamy and rich you want it.

1 Cup Pumpkin Puree (This amount doesn't have to be exact, I used just over a cup)

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/4 Teaspoon Cloves

1/4 Teaspoon Ginger

1 Teaspoon Vanilla

Directions:

1. Add all ingredients to large bowl and whisk together.
2. Add all ingredients to your ice cream maker and let churn for 15-20 minutes.
3. Let the ice cream get hard in the freezer for at least 2 hours.
4. Serve and Enjoy!



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