Flickr Photo Credit: J.S. Lander
Again, in my quest to collect all things pumpkin, I couldn’t resist a pumpkin ice cream recipe.
This one was from the back of a canned milk label. I’ve been dying to get one of those roll around ice cream making balls to try making some at the lake this summer. Since David loves pumpkin so much, this should make a good first recipe to try.
3 cups (2 12-ounce cans) of undiluted evaporated milk, 1 1/2 cups (16 ounce can) solid pack pumpkin, 1 1/2 cups granulated sugar, 1/2 tsp pumpkin pie spice, 1/8 tsp salt. In a blender, place all ingredients and blend on low speed. Pour into ice cream maker and freeze according to manufacturer’s instructions. For a fruit or berry ice cream, combine in large bowl 2 cups fruit pulp, 3 cups evaporated milk, 1 1/2 cups sugar, 2 tsp lemon juice and 1/8 tsp salt. Freeze as above. Makes 2 quarts. (If you are using sweetened frozen fruits, reduce sugar to 1/2 cup.)
I think this recipe would have been fun to try when we were in Arizona, since the holidays there don’t have the cold weather. Pumpkin ice cream instead of pie at Thanksgiving . . . I’ll have to think about that one.