Ingredients

The following ingredients have 6 Servings
  • 1 cup sugar pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2/3 cup maple syrup
  • 1 tsp. vanilla extract

Instruction

  • Combine the pumpkin puree, cinnamon, ginger, and nutmeg in a mixing bowl.
  • Add the remaining ingredients and mix until well combined. I use my KitchenAid mixer to thoroughly combine the ingredients.
  • Churn the mixture for 15 to 20 minutes according to your ice cream maker’s instructions. I use the KitchenAid Ice Cream Maker Attachment.
  • You can eat this as a soft-serve treat immediately after churning (and I do recommend at least sampling some that way). Alternately, freeze the mixture in a shallow air-tight container for a few hours until it reaches the desired consistency.
  • Homemade ice cream can get quite hard in the freezer. If you don’t serve it within a few hours of making it, I recommend softening it in the refrigerator for an hour before serving.