.Pumpkin Ice Cream.

Makes about 1 quart.

.Ingredients.
1 3/4 cups pumpkin purée (1 15-ounce can pumpkin purée)
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 Tbsp brandy (optional)


.Instructions.
1 Put the pumpkin puree, sugar, spices, and salt in a blender. Purée 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).

2 If you are using brandy, mix it in to the cream mixture right before churning. Churn in your ice cream machine 20 to 25 minutes. Keep in freezer until served.


(Source: Elise)


Enjoy!