Welcome Top Day 30 & The Final Day of Baking With Pumpkin!
Happy Halloween!! I hope your Halloween is as awesome as mine was. It is now late Halloween evening. It’s quiet aside from some wind. All the kids I am sure are tucked in or bouncing off the walls…at least I only fed them the candy and sent them on their way,lol.
My husband and I managed to make children scream, run & cry…Which means this Halloween was a great Success! It was a lot of fun for us. Then we finished our night as we do every Halloween night by watching “Halloween”.
What’s better than candy while watching a movie? Ice cream of course! Not just any ice cream either but Pumpkin Pie ice cream. Need I say more? It’s so delicious. It really reminds me of a pumpkin pie, very creamy and flavorful. Perfect way to end out the month of Pumpkin. I hope you have enjoyed all the recipes I’ve shared.
- 1-1/2 Cups Whole Milk
- 1 Cup Packed Light or Dark Brown Sugar
- 2 Tablespoons Molasses or Dark Corn Syrup
- 1-3/4 Cups Pumpkin Purée
- 1-1/2 Teaspoons Cinnamon
- 1 Teaspoon Ginger
- ¼ Teaspoon Ground Nutmeg
- 2-1/2 Cups Heavy Cream
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Crumbled Ginger Snaps, Vanilla Butter Cookies, or Graham Crackers
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.