Spiced Pumpkin Ice Cream

2007-10-04

Spiced Pumpkin Ice Cream
 
Recipe from Frozen Desserts by Caroline Liddell and Robin Weir
Notes: Using fresh pumpkin puree, I made a double batch of this seasonal ice cream for a mini-potluck at work where both tubs were quickly consumed. The brown sugar and spices gave it a deep, rich flavour (although a bit more of the spices wouldn't have hurt). I particularly liked the subtle heat from ground ginger and white pepper. A nice, once-a-year treat.

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