Thanksgiving is this weekend!? How is that even possible. I was just getting ready for August …
Nonetheless, it’s cozy, pumpkin, hike time, and the perfect season for delicious comfort food.
And what do you need after delicious comfort food? Sweet pumpkin-inspired desserts.
Look out pumpkin pie, there’s a new gal in town and her name is PUMPKIN ICE CREAM.
The best part about this Pumpkin Ice Cream is you don’t need to make it from scratch and it can stand-alone, or accompany another dessert as the perfect pairing.
I hope you will try this amazing recipe from the LCBO Food & Drink Recipe (Autumn 2009) and let me know how it goes. Easy peasy, pumpkin squeezy.
Recipe: Pumpkin Ice Cream
4 cups (1L) good quality vanilla ice cream
(I used Chapman’s Vanilla frozen yogurt and it worked fabulously)
1 cup (250 mL) pure pumpkin puree
5 TBsp golden yellow sugar, packed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of ground cloves
Scoop ice cream into a bowl and let sit for 10ish minutes to soften (Frozen yogurt may soften more quickly so check back often). Add remaining ingredients to bowl and beat with electric beaters just until combined. Freeze until firm, then scoop, serve and mmmmmmm enjoy!
(Makes approximately 5 cups of ice cream).
Might I suggest this ice cream could be even more of a knockout if you paired it with this incredible recipe for Pumpkin Swirl Brownies, also by LCBO Food & Drink.
From my kitchen table to yours,