pumpkin ice cream

The last time I was making ice cream, I asked My Beloved what type he would like.  He said pumpkin.  I was thinking that he would want vanilla.  He said the mix before I froze it was a slow tango on his tongue.  I do not know if it is really that good but there is no reason to have pumpkin ice cream out anymore!

Pumpkin Ice Cream

2 cups pumpkin puree

1/2 cup brown sugar

1 can condensed milk

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon salt

2 cups cream

Put everything in a pot except the cream.  Cook a bit of the liquid off over low heat.  This can become naplam type stuff so be careful.  

I was using roasted pumpkin puree which was a bit runny.  You would not have to do this with canned.  I also used my immersion blender to make sure there were not lumps.

Take the pumpkin mixture off the heat.  Mix in the cream.  Cool and freeze by the directions for your machine.

I personally poured everything into a very large pyrex.  Mixed well and stuck it in the freezer.  That is how hard this is.

Yes.  This is the picture I got of the ice cream once it froze.  The pretty scoops of ice cream got eaten before any pictures were taken.  This is a winner.  Maybe you can get pretty pictures