Pumpkin Sp’Ice Cream

Ingredients

• 1 1/4 cups whole milk
• 3/4 cup packed light or dark brown sugar
• 1 1/2 tablespoons molasses or dark corn syrup
• 1 1/3 cups pumpkin purée (solid pack pumpkin)
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/8 teaspoon freshly ground nutmeg
• 1 1/2 cups heavy cream
• 1 teaspoon pure vanilla extract

Steps

1. Place 1 cup of the milk in a blender jar with the brown sugar, molasses, pumpkin purée, cinnamon, ginger, and nutmeg. Blend on high speed until smooth and homogenous, about 30 seconds.
2. Transfer to a bowl and stir in the remaining cold milk and the cream. If not making ice cream immediately, cover and refrigerate until ready to use.
3. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
4. Serve in cups or cones, adding mix-ins while dispensing.

Notes

Makes about ten 1/2-cup servings.

Nutrition per serving (from clipping): Calories 217 (58% from fat), carb. 21g, pro. 2g, fat 14g, sat. fat 9g, chol. 53mg, sod. 35mg, calc. 65mg, fiber 1g.

The vanilla is listed in the ingredients but not mentioned in the method.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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