Pumpkin Ice Cream

Here in the north, the leaf colors have really popped in the last week, and I have started making soups and baking with pumpkins and apples. But it's never too far past summer for homemade ice cream.

So when I was assigned to Amy's blog, Savory Moments for October's Secret Recipe Club, I pinned several of her recipes, but finally settled on this one which seems to just scream all things fall.

This ice cream is SO easy to put together. And the best part? It's extremely delicious. When I served it at a dinner party, one of the guests said, "this is the best ice cream I've ever eaten!" WOW. That's high praise. Thanks, Amy, for a great recipe.

Find more great ideas at Inspiration Monday, Mix it Up.

Pumpkin Ice Cream

2 cups pumpkin puree
1 cup sweetened condensed milk
1 1/2 cups whole milk
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves

Whisk together all of the ingredients in a large measuring cup or batter bowl until well-combined and the sugar dissolves. Refrigerate for about two hours or until well chilled.

Churn and freeze in an ice cream maker according to instructions. When at soft serve stage, transfer to a freezer container for four hours or overnight to harden. Remove from the freezer about 5-10 minutes before scooping. Makes about 12 servings.

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