Pumpkin Ice Cream
After spending some time getting our big freezer all organized and ready to go for winter, we realized we still had some leftover pumpkin puree from last year's harvest. Since our new crop of pumpkins and butternut squash will soon be ready to bring in, we need to use this up: I'm not quite ready to give up on summer yet, so I thought I'd combine summer and fall flavors by giving pumpkin ice cream a try. I used my pumpkin pie recipe for reference, and you should check it out if you're interested in preparing fresh pumpkin to use. If you don't feel up for that, a 20-oz. can of pumpkin should work just fine. Pumpkin Ice Cream 20 oz. pumpkin puree, thawed to room temperature 1 cup milk 1/2 cup white sugar 1/2 cup brown sugar, loose (don't pack it in tightly; you actually want slightly less than 1/2 cup) 3/4 tsp. cinnamon 1/2 tsp. ginger 1/8 tsp. vanilla 1/8 tsp. cloves 2 dashes of nutmeg 1/4 tsp. salt 1 cup half and half 2 ...