Pumpkin Pie Ice Cream

The only drawback of pumpkin spice muffins is that they don't use a whole can of pureed pumpkin. A standard can is 15 ounces, and 3/4 cup is (if my math is correct) only 6 ounces. Sure, I dump in more pumpkin to make it more of a full cup, but that still leaves 7 ounces of pumpkin hanging out in the kitchen.

Then I decided to bake another batch for a friend, so I had the better part of a whole can of pumpkin hanging out. Hmm. What to do, what to do. Mike had the solution:

"Why don't you put it in ice cream?"

Did I mention this man is brilliant?

1 cup whole milk

1/2 cup granulated sugar

8-12 ounces canned pureed pumpkin (NOT pumpkin pie filling)

1/2 teaspoon, or to taste, ground cloves

1/2 teaspoon, or to taste, ground nutmeg

1/2 teaspoon, or to taste, ground allspice

1 teaspoon, or to taste ground cinnamon

2 cups whipping cream

In a medium bowl, whisk together the milk, sugar, pumpkin, and spices until well combined, about 1-2 minutes.

Add the whipping cream and whisk for another 30 seconds or so. Whisk it just long enough to incorporate some air into the whipping cream but not long enough to actually whip it.

Slowly pour into an ice cream maker and churn for 20-25 minutes, or until it reaches desired consistency.

Goes well with chocolate syrup.

And it tastes just like chiffon pumpkin pie.

Photo courtesy of Eliza.