Perfectly spiced pumpkin ice cream adds another layer of delicious pumpkin to a classic fall dessert.

Fall is always accompanied by the need to satisfy pumpkin urges: pumpkin bread, pumpkin lattes, pumpkin risotto and even pumpkin pasta. As we add to our collection of ice cream recipes, pumpkin seemed an appropriate seasonal choice for a dessert that never seems too cold, even if the outside Arctic temperatures are plunging below zero. For this recipe, I turned to Ben and Jerry for advise. If the gurus of ice cream recommend using canned pumpkin, who am I to argue? The only change we made to the master recipe was the use of organic pumpkin from a box instead of non-organic from a BPA-lined can.  After following their recipe to the T, we were really pleased with the creamy texture and spiced-just-right flavor. We enjoyed a scoop atop a piece of freshly baked pumpkin pie and can also imagine it in coffee or in a milkshake.

Pumpkin Ice Cream

Ingredients

• 2 large eggs
• 3/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1 cup whole milk
• 1 cup unsweetened organic pumpkin purée
• 1 tsp freshly grated nutmeg
• 1 tsp ground cinnamon

Directions

1. Whisk eggs until light and fluffy.
2. Whisk in sugar a little at a time until completely blended.
3. Pour in cream and milk and whisk to blend.
4. In a large bowl, mix purée, nutmeg and cinnamon. Stir to blend.
5. Stir half of cream mixture into pumpkin mixture. Mix well.
6. Pour in remainder of cream mixture and mix well.
7. Complete by following the directions of your ice cream maker or method.