Tuesday, September 20, 2011

home~made pumpkin ice cream

As yummy as pumpkin pie . . .    

You'll fall for the warm pumpkin and spice flavors of this Fall favorite . . . and don't forget gingersnap cookies ~ they make a great addition to this creamy dessert!   
pumpkin ice cream

1/2 gallon vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup brown sugar, packed 
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon orange juice

Place ice cream in a large bowl set aside. Place the remaining ingredients with an electric mixer on low speed; blend into ice cream. Let soften slightly before scooping into cups.
Serves 8 to 10

Bon Appetit!

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