Pumpkin Ice Cream


2 eggs (pasturized if you prefer)
1 cup packed brown sugar
1 tsp. cinnamon
1 tsp ginger
1 tsp. nutmeg
pinch of kosher salt
1 cup pumpkin puree
2 cups cream
1 cup whole milk


In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy.
Gently mix in the cream, milk, pumpkin and seasonings.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions, or into a gluten free  gingerbread pie crust to freeze.

Recipe Credit: Cherry Tea Cakes

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