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
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.
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