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Pumpkin Pie Ice Cream, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Wednesday October 13, 2010.

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!




Cooks wisdom:  Note, this is dairy free for those that prefer.

We had a wonderful dinner of roast turkey with stuffing, a variety of vegetables and of course cake and ice cream for dessert. Now I had it in my head, turkey dinner needs pumpkin. But I did not want to make pie, I love pie, as I have confessed, but we needed birthday cake with this dinner. So I made this....

Pumpkin Pie Ice Cream
adapted from:
http://bittersweetblog.wordpress.com/2008/11/10/thoroughly-chilled/

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
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.

The ingredients for this are so easy to keep in the pantry, this will be made often, as I love pumpkin pie. 

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

this post shared with:
full plate thursday @ miz helen's
foodie friday @ rattlebridge farm

3 comments

  1. Pumpkin ice cream sounds scrumptious. I have been thinking about adding an ice cream maker to my kitchen "want list".

    ReplyDelete
  2. This sounds delicious--I don't think I've ever had coconut milk in ice cream. I use it sometimes in pancakes and some savory recipes.

    ReplyDelete
  3. Hi Melynda,
    I just love the Rosemary on your table, what a great idea. Your Pumpkin Ice Cream is a dessert that we would just love and it is such a pretty color. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

    ReplyDelete

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