Pumpkin Cream Cheese Ice Cream
This recipe invokes falling leaves, brisk walks, and boisterous visits with loved ones. It is a perfect addition to any get-together.
INGREDIENTS | YIELD: 1 QUART
2 (8-ounce) blocks cream cheese
2 cups heavy cream
¾ cup sugar
1 cup half and half
1 tablespoon vanilla extract
⅓ cup pumpkin purée
1 teaspoon cinnamon
¼ teaspoon fresh grated nutmeg
¼ cup brown sugar
Pinch ground ginger
If you choose to use canned purée, be sure to choose 100 percent purée rather than pumpkin pie filling, which contains added spices and sugar. While great for making a pumpkin pie or other dessert, the added sugars of pumpkin pie filling are not appropriate for this recipe.
Place cream cheese, cream, sugar, half and half, vanilla extract, and salt in a blender, and blend until smooth.
Divide mixture in half. Whisk pumpkin purée, cinnamon, nutmeg, brown sugar, and ginger into one half. Cover both halves and refrigerate until cold, 4 hours to overnight.
Add first half to ice cream maker and follow manufacturer's instructions for freezing. Place in freezer, then churn the other half. Before storing, swirl together both halves.