Pumpkin Ice Cream

Today we’re making Pumpkin Ice Cream using our fresh Cinderella pumpkin. We de-seeded it and baked it for an hour. This helps caramelize it and give it a softer texture for pureeing. Our ice cream maker from Value Village (under $10), the Krups La Glaciere, has been in the freezer overnight and is ready to go.  Not exactly a survival recipe but sometimes a sweet treat makes survival a whole lot easier. Remember survival is as much a mindset as anything else. If all we have to live for is to woof down MRE’s or chew on hardtack, then why bother. So relax, enjoy life to it’s fullest and when things seem as bad as they can get, take a breath, and have a soul soothing treat.


1 cup whipping cream
1 cup milk
2 egg yolks
1/2 cup sugar (or to taste)
1/2 tsp ginger powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/2 tsp nutmeg
1 tsp vanilla extract
1-1/2 cups pureed pumpkin

Puree the pumpkin and mix all ingredients together. Pour into ice cream maker and operate according to the manufacturer’s instructions.


Posted on October 9, 2011, in Desserts and tagged , . Bookmark the permalink. 2 Comments.

  1. Hunny, we forgot to post a review of the recipe!

    The recipe itself is good but the Cinderella pumpkin has a very mild taste. It should probably be served cooked by itself but personally, I think it makes a truly beautiful decoration.

  2. I agree, and should also add that next time, I would use less milk and increase the heavy cream. After freezing the leftovers ,it did not have a very creamy texture.

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