dessert, salads, sweet stuff
August 4, 2008
The lower the fat content of the cream you choose, the longer it will take to freeze; either way, it will taste like pumpkin pie with whipped cream on a spoon.
1 14 oz. (398 mL) can pumpkin puree
2 cups whipping cream, coffee cream (18%) or half & half (10%)
1/3 cup pure maple syrup
1/3 cup packed brown sugar
1/2 tsp. cinnamon
pinch ground ginger
1Whisk all the ingredients in a bowl until smooth, then chill until cold. Pour into your ice cream machine and freeze according to the manufacturers’ directions. Makes 1 L.