This is my pumpkin ice cream recipe- it’s easy to make, and delicious topped with freshly whipped cream and toasted pecans.

Serves 10

Prep time 1 hour

Ingredients:

2 cups of pumpkin puree

1 ½ cups brown sugar

3 egg yolks

3 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon powdered ginger

1 teaspoon salt

Serves 6

Directions:

Place the cream, egg yolks, brown sugar, vanilla, nutmeg, cinnamon and salt in medium pan. Whisk ingredients together, and cook over medium heat for approximately 10 minutes, until the brown sugar dissolves.

Remove mixture from heat- slowly stir in the pumpkin puree until fully incorporated.

Place in refrigerator for 4-6 hours, until mixture becomes cool.

Transfer pumpkin mixture to an ice cream maker, and mix until thick and creamy.

If you don’t have an ice cream maker, place mixture in a metal or ceramic container, and put in the freezer until hard, approximately 6 hours.

Scoop and enjoy!