I wasn’t so sure about pumpkin ice cream. But I couldn’t get it out of my head. Pumpkin sometimes ends up in odd places [for instance, in my latte], but once Fall arrives and sweaters are part of my everyday attire, that big orange gourd calls to me, promising comfort.
This little experiment wasn’t a disappointment. Subtle pumpkin flavor, warm spices and creamy texture make this no-churn version almost perfect. It will be showing up this Holiday, along side pumpkin pie, sandwiched between gingersnaps, and just by it’s lovely little self.
No-Churn Pumpkin Ice Cream
adapted from Everyday Food
1 can [14 ounces] sweetened condensed milk
3/4 cup pumpkin puree
2 teaspoons pure vanilla extract
2 cups cold heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
In a medium bowl, stir together the sweetened condensed milk, pumpkin, vanilla, and spices. In a large bowl of a standing mixer fitted with a whisk attachment, beat the heavy cream on high until stiff peaks form, about 3 minutes. Whisk one third of whipped cream into pumpkin mixture. Fold remaining whipped cream into pumpkin mixture until completely incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).