OK…I’ll admit it…I’m a HUGE Harry Potter fan! Before Alexis arrived I would go stand in line at the store at midnight to get my book! Now I do overnight delivery, but I still devour them the first day! I’ve already read it in fact and I won’t ruin it for those of you who haven’t finished yet, but I will say for the most part I was pleased.
So in honor of Harry I thought I’d make something pumpkin themed, even though it’s not really pumpkin season! I thought about a pumpkin smoothie or pumpkin muffins, but decided since it was the middle of summer and has been hot as Hades lately (though today and the next few days are looking heavenly!), I decided creamy ice cream was the way to go! It tastes a lot like pumpkin pie and Alexis and I both loved it!
So grab a spoon, have some Pumpkin Ice Cream while you’re reading Harry Potter and the Deathly Hallows and here’s to you Harry!
What You’ll Need:
1 – 15 ounce can of pumpkin (not pumpkin pie mix)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of organic cane sugar
1 pint of half and half
1 pint of heavy cream
1 – 12 ounce can of evaporated milk
1 – 14 ounce can of sweetened condensed milk
In the bowl of a mixer cream pumpkin, cinnamon, nutmeg and sugar. With the mixer on low add half and half, heavy cream, evaporated milk and sweetened condensed milk until well mixed. Cover mixer with a towel to prevent splattering and mix on medium for 5-8 minutes until airy. Pour mixture into a large bowl, cover and place in the freezer. Remove every 45 minutes to an hour and stir with a whisk until ice cream is set.
Notes: You could also do this in an ice cream maker and just pour the mix right in. I however wanted to try this non-ice-cream maker/whisk method I had read about and I was very pleased with the outcome.