(No-Machine) Pumpkin Pie Ice Cream

By: Marge Perry & David Bonom

  • Yield:

    2 quarts (16 Servings)

  • Course:

    Dessert

Ingredients

2 cups whole milk
2 cups heavy cream
3/4 cup packed dark brown sugar
3 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon vanilla extract
pinch of salt
1 15 ounce can pumpkin puree
2 teaspoons pumpkin pie spice
For Garnish Graham crackers, crumbled optional

Directions

  1. Combine the milk, cream, sugar, maple syrup, molasses, vanilla extract and salt in a metal bowl. Whisk vigorously until the sugar has dissolved, about 1 minute. Stir in the pumpkin and spice until well combined.
  2. Place the bowl in the freezer for 45 minutes. Remove from the freezer and whisk to break up the frozen bits. Return to the freezer and freeze 30 minutes. With an electric hand mixer, beat on medium speed to break up the frozen bits, scraping down the sides as needed. Return to the freezer; beat with the mixer every 30 minutes until the ice cream is completely frozen, about 3-3 1/2 hours.