Tuesday we had a family potluck dinner to celebrate two October birthdays. The lovely Jess, my beautiful daughter and Miss Olivia, granddaughter of the cutest order!
|Pumpkin Pie Ice Cream|
Pumpkin Pie Ice Cream
1 15 oz Pumpkin
1 14 oz Coconut Milk
1 c brown sugar
1/4 c real maple syrup
2 T Bourbon - left this out, will use next time it keeps the finished dish from becoming icy
2 t cinnamon
1 t ginger
1/8 t ground cloves
1/4 t salt
1 t vanilla
Combine all ingredients, stirring until sugar is dissolved.
Pour into ice cream maker and process according to manufacturers instructions.
When churned, pack into a freezer container and freeze until serving time.
Remove from freezer about 10 minutes before serving, to facilitate easy scooping!
Makes approximately 1 qt.
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This post is shared with:
Pennywise Platter Thursday @ the nourishing gourmet
Recipe Swap Thursday @ Prairie Story
Fresh, Clean and Pure @ la bella vita