My recipe measurements aren’t so exact, but I basically used a vanilla ice cream recipe that I make in my Cuisinart ice cream maker, with just a few changes. It’s a bit flexible, so you can adjust as needed to accommodate your ice cream maker.
Between the homemade pumpkin puree and the fresh raw cream from our herdshare cows, it was so delicious!
HOMEMADE PUMPKIN ICE CREAM
2 farm fresh eggs
1 cup sugar
1 cup pumpkin puree
splash of pure vanilla extract
ground cinnamon (maybe 1/2 tsp?)
pinch of ground cloves
pinch of salt
cream (probably 1 qt or so)
Beat eggs well in large mixing bowl, then whisk in sugar, pumpkin, spices, salt and a few cups of cream. Whisk until the sugar is completely dissolved.
With Cuisinart running, pour mixture into the freezer bowl. Add more cream until mixture nearly reaches level of the mixing arm at the top of the bowl. Continue processing until ice cream is thick, then transfer to airtight container and freeze until slightly hardened.
Enjoy while it’s still a little soft; it’s best that way. Of course, you could also freeze it completely and serve the next day. If I do that, I remove the ice cream from the freezer and put it in the refrigerator to soften slightly for about 1/2 – 1 hr before serving.