We’re in mid-October and I can finally say fall has arrived here in Los Angeles. We’re back to having warm days and the evenings are cool again. It’s usually around this time when I start craving anything pumpkin- pumpkin spice lattes, pumpkin bread, pumpkin pie, and so on and so on.
A few weeks ago I came across this pumpkin pie ice cream recipe from A Subtle Revelry and I thought it was the perfect treat to indulge in this season. Seriously, all of your favorite ingredients in pumpkin pie come together in this tasty ice cream and this creamy, cold version is as rich as the pie version.
Here’s a sneak peek of the ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 15-oz. can of 100% pumpkin puree
- 5 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon ground cloves
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons vanilla extract
- 1/4 teaspoon kosher salt
Head to A Subtle Revelry for the full step-by-step instructions and for more delicious recipes!