October is coming and we all know what that means….Pumpkins! Pumpkin is one of my favorite flavors in the fall: pumpkin bread, pumpkin cupcakes/muffins, pumpkin ice cream, etc…I’m a fall baby so this makes sense. I was thinking about making Pumpkin Bread, which I still might late on in the season but I decided to make Pumpkin Ice Cream. The reason I decided on this was because Ben & Jerry’s makes a Pumpkin Ice Cream and it gave me the idea to make my own and since the season is finally here….why not?
Caution: This recipe requires an ice cream maker.
Ingredients: 1 cup pumpkin puree, 1/8 tsp chinese 5 spice, 1/2 tsp nutmeg, 1 tsp cinnamon, 3 eggs, 3/4 cup whole milk, 1/4 cup sweetened condensed milk, 1 cup sugar, 1 cup heavy whipping cream, 1/4 tsp vanilla, and 2 cups cinnamon graham crackers.
In a sauce pan combine the whole milk, condensed milk, sugar, eggs, vanilla and whipping cream. Bring to a boil. Then turn the heat off and let cool.
In a large bowl combine the pumpkin, 5 spice, cinnamon, and nutmeg.
Once the ingredients in the pumpkin bowl are mixed together, add half the milk mixture and mix until smooth. Add the rest of the milk mixture and place in the fridge for about 24 hours.
Cut the graham crackers into small pieces. Place in the freezer so that when you add them to your ice cream they wont become soggy.
After the 24 hours are up, take your ice cream bowl out of the freezer (if that’s the kind of ice cream maker you have) or (if you have the automatic maker (follow maker directions for making ice cream)) and let’s begin to make that ice cream. After about 15 minutes and the ice cream has thickened, take the graham crackers out of the freezer and toss into the ice cream maker with the ice cream and mix until all is well incorporated.