November 22, 2007

Happy Pumpkin Ice Cream Day

Forget the turkey. (Well, I can't really say that this year because Dima's sister made a succulent brined bird for our Thanksgiving feast. Delish!) But in order to focus in on the point of this post I say, "Forget the turkey! Eat pumpkin ice cream instead."

Here's the recipe. It's yet another modification on the strawberry ice cream recipe that came with my ice cream maker. I have yet to actually make strawberry ice cream.

Makes about 1 quart

1 1/2 cups of pumpkin pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 cup milk
1 1/2 cups heavy cream
1 tablespoon vanilla extract
a dash of salt

Throw everything in the blender and process until smooth. Cover and refrigerate until ready to freeze. Blend a few more seconds before pouring into the ice cream maker just to make sure everything is evenly distributed. Follow your ice cream maker's instructions for freezing.
I did make this today but we didn't get to freeze it as I forgot to put the ice cream maker bowl in the freezer in time. Actually, I thought it was already in there and found out it wasn't too late.

Not to let it go to waste though we ate it as a sauce on Dima's homemade apple pie. Quite nice. I think I could have eaten it as a cold dessert soup. I can't wait to try it as an ice cream eventually. I think next time I'll make with real ginger in it.
(FYI, you can use fresh ginger in recipes that call for dried, but use about half the amount called for.)

1 comment:

Jessica said...

When I lived with an ice cream maker (the summer of fat, as I like to call that period) I like pumpkin ice cream with finely chopped chunks of sugared ginger. I like chunks in my ice cream and I love sugared ginger.