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Pumpkin Spice Ice Cream

Yes, ice cream makes a superb fall treat!

Pumpkin Spice Ice Cream


1-1/4 cups whole milk
3/4 cup dark Muscavado sugar
1-1/2 tablespoons molasses
1-1/3 cups pumpkin puree
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon nutmeg, freshly ground
1-1/2 cups heavy cream
1 teaspoon pure vanilla extract

Cooking Instructions

In the jar of a blender, place 1 cup milk, muscavado sugar, molasses, pumpkin puree, cinnamon, ginger and nutmeg. Blend on high until smooth, about 30 seconds. Transfer to a bowl, whisk in remaining milk and heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use.

Turn on ice cream maker. Pour pumpkin mixture into freezer bowl. Mix until desired consistency, about 20 to 25 minutes. Begin checking consistency after 12 to 15 minutes. Serve in cones or cups, adding mix-ins while dispensing.

Serves 8.

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Equipment List

Measuring Cups and Spoons
Ice Cream Maker
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