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pumpkin ice cream

In recipe on November 15, 2012 at 1:21 am

the ice cream machine is BACK!

and what better than a seasonal spiced pumpkin variety?

since the recipe book that the machine came with didn’t include a pumpkin version (how dare they?) i decided to modify the strawberry recipe, because adding macerated strawberries seemed most analogous to adding pureed pumpkin.

spiced pumpkin ice cream

1 cup pureed pumpkin
2 cups whole milk
1/3 cup granulated sugar
1/3 cup brown sugar (lightly packed)
pinch of salt
cinnamon, ginger, clove, nutmeg, allspice to taste (about 1/4 teaspoon each, 1/8 of clove)
1 teaspoon vanilla
heavy 1/4 teaspoon xanthan gum (for texture)

use a whisk to mix the milk with the sugar and spices,

and stir in pumpkin until there are no lumps.

continue whisking while you add the xanthan gum slowly. in our house, this calls for a sous chef.

pour into ice cream machine and churn for about 20 minutes.

scoop into a freezer-safe container and freeze.

you could also mix in yummies like mini chocolate chips, white chocolate chips, nuts, a caramel swirl…

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