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

7 ounce tin of sweetened condensed milk
7 tablespoons roasted sugar-pumpkin purée
1 ½ teaspoons pumpkin pie spice
1 cup heavy whipping cream

Preheat the oven to 350° F.

Peel and cut the pumpkin into chunks. Place on
a greased cookie sheet in the oven until roasted.
Approximately 20-25 minutes.

Place the condensed milk, pumpkin and spice in a
blender or food processor and blend until smooth.
Set aside.

Whip the cream until it forms medium-firm peaks.

Fold the pumpkin mixture into the cream so that it
is combined but without loosing the airiness.

Pour the mixture into a metal container or loaf tin.
Cover and place in the freezer.

Allow to freeze for at least 4 hours for soft ice
cream or overnight for best results.



 

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