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Categories: Frozen Desserts

pumpkin clove ice cream recipeMolly Moon’s Ice Cream shops get organic pumpkin purée from southern Oregon just before Halloween and keep this popular fall flavor on the menu through Thanksgiving. Make (or buy) a graham cracker crust, then fill it with this favorite for a homemade ice cream pumpkin pie. Drizzle the top with hot fudge, and you’ll be the most popular person at the potluck!

Makes 1 to 1-1/2 quarts

2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
Pinch of kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup pumpkin purée
1 teaspoon vanilla extract

1. Put the cream, milk, sugar, salt, cinnamon, cloves, and nutmeg into a small, heavy-bottomed saucepan and cook, uncovered, over medium-low heat, whisking occasionally to dissolve the sugar. Just before the mixture comes to a boil, remove from the heat.

2. Pour the mixture into a shallow pan or bowl and whisk in the pumpkin purée. Place the mixture in
the refrigerator to chill thoroughly, 1 to 2 hours.

3. When the mixture is cold, stir in the vanilla. Pour into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.

From Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients, Sasquatch Books (April 13, 2012)

Molly Moon's Homemade Ice Cream Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients

Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients by Molly Moon Neitzel
* Hardcover: 144 pages
* Publisher: Sasquatch Books
* Language: English
* ISBN-10: 1570618100

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