I’m sorry to announce that I did not have an entry for the Pumpkin Recipe contest afterall. I was dissapointed in myself, but I had just been too busy to get to that “experimenting” on the Pumpkin Mole BBQ Sauce I wanted to try.
I still intend to try the recipe out and promise I’ll post it when I do. For now, will you settle for the blue ribbon Pumpkin Ice Cream recipe? Enjoy!
Pumpkin Ice Cream
1/4 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cup whole milk
1 cup sugar
1 cup heavy whipping cream
1 cup canned pumpkin puree (not pumpkin pie filling)
In a sauce pan over medium heat , whisk milk, sugar and eggs.
Stirring constantly, cook until slightly thickened, about 10 min.
Remove from heat.
Whisk in cream, pumpkin, cinnamon and nutmeg.
Freeze in ice cream maker.
makes about 1 Qt/ .9L
~serve with candied pecans or over spice cake for a nice complement