I told you that there was bound to be pumpkin overload, and here it comes. Several years ago, before my family scattered to the four winds, my mom hosted an annual Great Pumpkin Dinner. Delicious food, a table full of bikers and vampire princesses, and trick-or-treating with the nieces and nephews at bedroom doors. It was a perfect way to kick off the fall season, and is a large contributor to my yearly pumpkin obsession. This ice cream was one of our favorite Pumpkin Dinner desserts, and now I'm thinking, how good would this be sandwiched between two double chocolate cookies? Mmm. I know I'm a fan!
The Great Pumpkin Ice Cream
14 oz can pumpkin
1/2 c. packed brown sugar
1/4 tsp cinnamon
1/8 tsp freshly ground nutmeg
1/4 tsp ground ginger
1/2 c. pure maple syrup
1 c. milk (either 2% or whole)
2 c. heavy whipping cream
Whisk together ingredients, chill at least 8 hours or overnight, pour into ice cream maker and churn according to manufacturer's instructions. Serve.
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