Ingredients
The following ingredients have 4 Servings
- 1 can pumpkin IMPORTANT! Do not use pumpkin pie filling (15 ounce)
- 1 can evaporated milk (well shaken)
- 1 brick 1/3 less fat cream cheese (8 oz, or regular cream cheese, softened to room temperature)
- 1 1/2 cups raw sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg (or 1/8 teaspoon ground nutmeg)
- 1/8 teaspoon ground allspice
- 1 pinch ground cloves
- 1 1/2 cups heavy cream
- Garnish with salted caramel sauce and/or Salted Pepita Brittle (see ingredients below)
- NOTE: You will need a candy making (that goes over 350°F, deep fry, or instant read thermometer for this!)
- 1 cup raw sugar
- 6 tablespoons UNSALTED butter (still cold, cut into 1/2-inch cubes **See Notes)
- 1/2 cup heavy cream
- 1 teaspoon flaky sea salt
Instruction
- Add the pumpkin, evaporated milk, cream cheese, raw sugar, cinnamon, ginger, nutmeg, allspice and clove to the carafe of a blender (or the work bowl of a food processor fitted with a metal blade.) Process on high until smooth, stopping to scrape down the sides as needed. When it is perfectly smooth and evenly blended, add the heavy cream and pulse until it is evenly mixed into the pumpkin puree but not longer. You don't want to turn the cream to butter!
- Pour into your ice cream maker and freeze according to manufacturer's instructions. It will be the texture of soft serve when it is done in the ice cream maker. You can either serve as is, or pack into a freezer safe container with a tight fitting lid and put into the freezer until firm, about 3 hours.
- Serve as is or garnish with salted caramel sauce and/or Salted Pepita Brittle
