Laura Calder’s Quick Pumpkin Ice Cream

Recipe By:  Laura Calder
Quick Pumpkin Ice Cream
Total Time:  4 1/2 hours
Prep Time:  20 minutes

After a big feast, I like to keep dessert light. This simple ice cream has all the expected festive flavors without the heaviness of pumpkin pie.

  • 1 cup pumpkin or squash purée
  • 2 tsp brandy, if desired
  • 2 tbsp maple syrup
  • 2 cups whipping cream
  • 2⁄3 cup sweetened condensed milk
  • 1⁄2 tsp vanilla
  • 1⁄2 tsp ground ginger
  • 1⁄4 tsp ground cinnamon
  • Pinch allspice or cloves
Directions Yield:  Serves 8
  1. Place a small frying pan over medium heat. Add pumpkin, brandy and maple syrup. Cook for 5 minutes, or until purée has darkened slightly. Remove from heat and cool fully.
  2. In large bowl, combine cream, condensed milk, vanilla and spices. Using electric mixer, beat until soft peaks form, 4 to 5 minutes. Fold in the purée mixture with spatula.
  3. Line loaf pan with plastic wrap. Pour mixture into loaf pan and cover. Freeze until firm, at least 4 hours.
  4. Scoop out into bowls and serve with ginger cookies.

Stacey Brandford
House & Home October 2017