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Pumpkin Ice Cream

Recipe: Pumpkin Ice Cream



    2 cups heavy cream
    2 cups half-and-half
    1 cup white sugar
    1 tsp vanilla extract
    1/8 tsp salt
    3/4 can prepared pumpkin
    2 tsp pumpkin pie spice


    Put all ingredients in your ice cream maker container. Follow your regular directions for making and freezing the ice cream. That's it! Be sure to taste the ice cream right when it's processed and before you put it in the freezer. You'll be amazed at the taste. Best bet is to make it about 3 or 4 hours before you serve it, but that's only so it's not completely solid when you do. If it's been in the freezer more than 4 hours, try to take it out ahead of time and let it soften up a bit before serving -- maybe 20 minutes. It's great for about 5 days before it starts to crystallize.

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