Pumpkin Spice Ice Cream

I made a pumpkin ice cream last fall and it was quite tasty.   It was however, a little rich (even for me!).  It was an egg based recipe (it was cooked first) but I don't typically don't care for ice cream bases that have egg.  Not a french vanilla fan at all--but Vanilla Bean?  Absolutely.  Plus (and this is the primary reason), I don't like having to cook my ice cream bases.

Because I am lazy. 

And impatient. 

When you cook an ice cream base, you have to allow it to fully cool before making the ice cream.  The other night, when I had a hankering for pumpkin ice cream, and I wanted it sooner rather than later.  And I certainly didn't want to wait the 2-3 hours for it cool.

So I winged {wung?} it.  And it is definitely tasty enough to share with you. 

Pumpkin Spice Ice Cream

3/4 cup whole milk
1/4 cup brown sugar
1/2 cup sugar (I used dehydrated cane juice)
2 Tbsp. maple syrup (the real stuff)
3/4 cup puréed pumpkin (or canned pumpkin)
1 1/2 cups cream
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Mix whole milk and sugars until sugars are fully dissolved.  Add in remaining ingredients and mix until combined.  (Note: although the pumpkin is puréed, there will be some pumpkin pulp.  You can strain the final mixture through a sieve before processing if you desire a smoother texture.  But remember-- that pulp is good for you!)  Pour the mixture into the ice cream maker and process according to manufacturers directions. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday

Faithful Provisions Pumpkin Recipe Exchange
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
Life As Mom Ultimate Recipe Swap
We Are THAT Family's Works For Me Wednesday