Description
This ice cream combines pumpkin purée, cloves, nutmeg, cinnamon, ginger and molasses. To finish it off and really give it a “pie” effect, it’s topped with crumbled graham cracker pie crust. A real hit, this totally nails the flavour of classic pumpkin pie.
Ingredients
- 1-½ cup Whole Milk
- 1 cup Light Or Dark Brown Sugar
- 2 Tablespoons Molasses
- 1-¾ cup Canned Pumpkin Purée, Not Pumpkin Pie Filling
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Freshly Grated Ginger
- ¼ teaspoons Ground Nutmeg
- 2-½ cups Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 cup Broken Graham Crust (broken Into Bite-sized Chunks)
Preparation
In a medium mixing bowl, combine the milk, brown sugar and molasses with a hand mixer on low speed. Mix for about 1-2 minutes or until the sugar is dissolved. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Then mix in the heavy cream and vanilla.
Turn your ice cream machine on and pour the mixture into the freezer bowl. Let it mix until the mixture has thickened, approximately 20-25 minutes.
During the last five minutes of mixing, add the crumbled graham crust. Transfer the ice cream into a freezer safe container and freeze for a firmer texture.
Remove from the freezer approximately 15 minutes before serving.
Makes roughly a pint of ice cream.
A slice of pie and a scoop of ice cream is such a wonderful dessert to follow a warm and comforting Thanksgiving dinner. I thought hey, why not try something different and merge the two?
