No Churn Pumpkin Pie Ice Cream
Remember when I made the spiced pumpkin spread? Well, what I didn’t tell you was that I ended up making a huge batch of it–about half a gallon to be exact. Who knew one pumpkin could produce so much?
Anyway, it’s been a race to use it up (so there’ll probably be pumpkin cheesecake, pumpkin pie, pumpkin cocktails coming along shortly) but I happened to be on Twitter and someone posted a recipe for no churn pumpkin pie ice cream. I had to tweak it slightly because the pumpkin spread is already extremely sweet.
I’m not a big ice cream eater (lactose intolerant here. I have no tolerance for lactose, apparently) but the rest of my family LOVES ice cream in any way, shape, and form. I myself like a small bite of it after dinner, just something sweet to cleanse the palate (consequences be damned.)
- 1.5 cups spiced pumpkin spread (recipe can be found here)
- 2.5 cups heavy cream (1 quart)
- 1/2 cup evaporated milk