Happy December everyone! Thanksgiving is over, which is a total bummer because I love everything about Thanksgiving. The food, the people, the zero need to stress and get together with family. Every year we hold a friendsgiving for the other “orphans” without a family in the city and every year it’s just a great time with too much food and good people.
It seems so counterintuitive that I love Thanksgiving so much, but feeding others brings me joy and Thanksgiving is great for that! This pumpkin ice cream for example, I whipped up the night before for my boyfriend and his sister. Originally, it was just for fun. Like, I had left over pumpkin from making pumpkin cookies and some left over cream so I thought “why not”.
Then this pumpkin ice cream turned out to be totally delicious. There’s not even that much pumpkin in it but the pumpkin flavor shines through and everyone on Friendsgiving was all about it.
It really is an easy recipe. You just mix together the milk and the sugar. Add everything else, stirring until just combined then toss it in an ice cream maker and let it work for you. I loved this best after it froze a little in the freezer to firm up, but my two taste testers claimed they liked it nice and soft out of the machine.
I mixed in some pumpkin cookies I’d made shortly before, just to amp up the pumpkin and give it a crunch, but I think chocolate chips or just nothing will leave this still amazingly delicious.
- 1 1/2 cup milk
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup pumpkin
- 1 tbsp vanilla
- 1 tablespoon cinnamon
- 2 3/4 cup heavy cream
- Optional Mix-Ins: 1 cup chocolate chips, 1 cup torn apart pumpkin cookies
- Mix together the milk and sugars until the sugar is dissolved. Then add in the pumpkin, vanilla, and cinnamon and mix until combined. Add in the heavy cream and stir a little then pour into your ice cream maker.
- Allow the ice cream to churn per your ice cream maker's instructions and in the last 5 minutes, add in the mix ins.