Pumpkin Ice Cream Happening!

I’m all giddy because I’ve got some Pumpkin Ice Cream happening right now in the ice cream maker.  It’s fairly simple: take your favorite ice cream base (like you were making vanilla ice cream) and substitute brown sugar for the white.  Add about a cup of pumpkin puree for every 2 cups of cream in your custard base and about a teaspoon of pumpkin pie spice. (Separately it’s ginger, nutmeg and cinnamon I think).  Then give it a churn and burn in the ice cream machine and you’re all set.  The pumpkin adds a richness to the ice cream that makes it feel amazing in your mouth.  Enjoy!

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