Pumpkin Ice Cream

     I am obsessed with pumpkin.  From the moment I saw this recipe, I knew I had to make it.  I decided that Pumpkin ice cream would be our dessert at Sunday lunch.  My mom and I went nuts over this ice cream, but my Dad and J.T. would have probably preferred a slice of apple pie.  I have noticed that men (at least the ones in my family) seem to have some kind of aversion to pumpkin, butternut squash, and other “sweet” vegetables.  Oh well.  I borrowed my mom’s ice cream maker and prayed that it still worked (it hadn’t been used in over ten years).  Luckily, the ice cream maker powered up just fine and I successfully made ice cream for the first time in my life.  I don’t plan on making anymore ice cream this winter, but the warm weather last weekend turned out to be perfect for Pumpkin Ice Cream.    

Recipe adapted from Deliciously Organic

Ingredients

·         1 (15 ounce) can pumpkin puree

·         1 cup coconut milk (not light)

·         2/3 cup honey

·         ¼ teaspoon cinnamon

·         1 ½  teaspoons vanilla extract

Directions

1.      With an immersion blender (or in a regular blender), mix together the pumpkin puree, coconut milk, honey, cinnamon, and vanilla extract.  Cover and chill for at least 2 hours (or overnight) in the refrigerator. 

2.      Pour the chilled pumpkin mixture into your ice cream maker and freeze according to the manufacturer instructions.  Serves 6.  

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