Recipe: Pumpkin Pie Ice Cream

I mentioned on Facebook that I may have found the ultimate pumpkin ice cream recipe but I wouldn't know until I froze it. I finally froze it. And...it's amazing!

Pumpkin Pie Ice Cream

• 1 can minus 2 tablespoons canned pumpkin (you could use the whole can, and I am sure it would be fine. See below as to why I didn't.)
• 1 can sweetened condensed milk
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• a dash of ground cloves 

Mix all ingredients and chill. Transfer mixture to an ice cream maker and churn according to your machine's instructions.

Here are my thoughts on this ice cream. It's fantastic. My friend and I tried it tonight and we both agreed. It tastes like a perfect frozen pumpkin pie.

My complaints? For some reason a ton of this ice cream stuck to the edges of the canister as it froze and so I had about 1/8 inch of hard frozen base against my canister that didn't get any air mixed in. In fact, the ice cream as a whole was really dense, so with the loss of the ice cream along the edge of the canister, and the denseness of the ice cream, I only got about two good cups.

Secondly, the after the ice cream was churned, I put it in the freezer to ripen. When I took it out of the freezer, it was rock hard. Once I let it soften for about ten minutes, the ice cream was perfect scooping temperature, and ended up being perfect on our palettes. Problem is, I didn't really want to wait ten minutes for my ice cream. I wanted it when I wanted it. But alas, this wait was a small price to pay for the ice cream we were able to savor

As you see, I garnished the ice cream with little star cookies. These cookies -- actually, graham crackers -- are the reason I am short two tablespoons of pumpkin from the can. I wanted to make graham crackers for Violet. I came across Stef from Cupcake Project's recipe for Pumpkin Graham Crackers. Yum! (To be honest though, I couldn't really taste the pumpkin and they really tasted like gingerbread cookies to me, but either way, I really like them!) Problem was, what to do with one can minus two tablespoons of pumpkin. I could have put it in the fridge for another day, but last time I did that, I forgot about it and it got to old to use -- and with the price I paid for a can of pumpkin (I am not sure why it was so high at my grocery store, seeing as there wasn't a shortage this year), I didn't want to waste it. Soooooo, I used it for the recipe that I have been dying to experiment -- pumpkin ice cream made with the simple combo of sweetened condensed milk.

And what a successful experiment it was!