My daughter had her tonsils removed 6 days before Thanksgiving. So I was not able to make my traditional ice cream pumpkin pie (see previous blog) because the pie crust would have been too scratchy for her healing throat. So I decided to make pumpkin ice cream.
I found a good and very easy recipe (see end of post for recipe). Basically you blend everything in a an old-fashioned blender. All ingredients can be mixed ahead of time except for the liquor. When you are ready to make the ice cream, just add the liquor before adding to the ice cream machine.
I then prepared some toppings for the rest of us with healthy throats. We had spicy candied pecans (we made ours, but you can buy some superb ones at Trader Joe's) and Nestle's morsels. For the final topping, I took several ingredients that would normally be mixed together for the pie crust....crushed ginger snaps and powdered sugar.
Dessert was served and everyone was able to choose their toppings. Grandma opted for candied pecans only, I chose the ginger snap mixture and chocolate chips. "YUM-O" as Rachel Ray would say.
I am definitely planning to add the recipe to my family recipe book.
Recipe found on www.elise.com Simply Recipes
- 1 3/4 cups canned pumpkin (1 15-ounce can)
- 1 1/2 cups heavy whipping cream
- 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
- 2 Tablespoons brandy (optional)
- In blender place pumpkin puree, sugar, spices and salt. Puree until smooth.
- Slowly add the cream a tablespoon or two at a time, pulsing after each addition.
- Chill for 15 minutes or longer, this part you can make ahead.
- If you are using brandy, mix into the cream mixture right before churning.
- Churn in your ice cream maker for 20-25 minutes.
- Keep in freezer until ready to serve.
- Makes about 1 quart.