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Thanksgiving Pumpkin Ice Cream
From the kitchen of Sharmagne Leland-St. John

1 3/4 cups pumpkin purée
1 1/2 cups heavy whipping cream
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
Pinch of salt
2 tablespoons dark rum (optional)

Combine the pumpkin purée, cream, sugar, spices,
and salt in a blender. Purée until completely smooth.
Chill for 20 minutes or so.

If you are using rum, mix it in to the ice cream mixture
right before churning. Churn in your ice cream machine
for 20 to 25 minutes. Keep in freezer until served.

Makes 1 quart.

Since this ice cream does not have a custard base,
it is best consumed the same day. It will become
frosty if you freeze it for more than 8 hours.


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