Pumpkin Ice Cream
Simple ingredients turn into an ice cream that combines the refreshing ice cream of summer with a favorite fall dessert. Make it a GAPS ice cream, or just a healthy ice cream treat.
Equipment
- ice cream maker
Ingredients
- 2 C milk kefir, yogurt, or fresh milk
- 2 C cultured cream or fresh cream
- 1/2 C cooked, mashed pumpkin
- 1/4 C raw honey or sweetener of choice
- 1 1/2 tsp pumpkin pie spice
- 1 T vanilla optional
- 6-12 raw egg yolks optional
- dash salt
Instructions
- Combine kefir or milk, pumpkin, honey, egg yolks if using, spices, and salt in a bowl or blender. Mix very thoroughly.
- Add cultured or fresh cream; blend just until well mixed.
- Process in ice cream maker according to manufacturer's instructions.
- When finished, place in a covered container in the freezer until ready to serve. If the ice cream is in the freezer longer than 2-3 hours, it will need to soften at room temperature for awhile before you try to scoop it.