l know that I'm late in posting this but here is my October recipe for pumpkin spice ice cream. As usual I started with the milk, cream and sugar base. (Though I'm considering trying a stove top, custard like method in the future to improve the creaminess). So, this time I just poured a can of pumpkin in with some wonderful spices and flavors. I was so excited when I found whole vanilla beans at Costco. I loved using it for this recipe.
1 quart whole milk
2 cups granulated sugar
1 quart (2 pints ) heavy whipping cream
29oz can of 100% pure pumpkin
1 tsp nutmeg
1 tsp ginger
2 tsp cloves
1 TBSP cinnamon
1 vanilla bean pod ( here is a link to a YouTube demo I found showing how to use vanilla bean. https://www.youtube.com/watch?v=bICPn7Ifrh8&feature=youtube_gdata_player DO NOT USE THE WHOLE POD!)
3 TBSP Vanilla extract
I mixed the spices and vanilla bean together first to smell if I liked the ratios. Feel free to spice and flavor to taste. I realize that vanilla is very expensive. I'm sure it wouldn't hurt to substitute with more extract.
Churn as instructed on your household ice cream maker and freeze.
I hope you and your family will enjoy the ice cream as much as me and mine. Next is mincemeat in November. Don't nock it before you try it. ;) See you soon.
