Pumpkin Pie Ice Cream
Ice cream is a year round occurence in our home. When you make it at home with high quality ingredients it makes a nourishing after dinner snack before bed. We mix up the flavors according to the season and of course, add pumpkin flavors in the fall to up the cozy factor. The ginger from the pumpkin spice makes it warming even though it is frozen!
Ingredients:
1 cup heavy cream
1 ½ cups whole milk
(or you can substitute canned coconut milk if you are dairy free!)
½ cup pumpkin puree
2 teaspoons pumpkin spice
1 teaspoon vanilla extract
2 egg yolks from a trusted source
1 cup sugar (the caramel flavor of coconut sugar is delicious in this!)
2 scoops of grassfed collagen
(use code JMW10 for a discount!)
Directions:
In a blender or a large bowl, combine all of the ingredients together well until the sugar has begun to dissolve. If I’m using a bowl, I like to whisk the egg yolks, vanilla, and sugar together with a splash of the cream to dissolve the sugar before adding the other ingredients.
Pour the mixture into an ice cream maker. We have this one and use it weekly!
