Recipe: Pumpkin Ice Cream

Fall may be here, but I'm not giving up on ice cream. My ice cream maker is probably the best investment I made this year. Healthy ice cream made with nourishing grass-fed raw milk and cream, pastured egg yolks, and local raw honey? That's a perfect excuse to eat it all year round. For September, I've added pumpkin, which makes our favorite frozen dessert really creamy and delicious.

For information about why I use raw ingredients or how you can use pasteurized ones, see my posts for Vanilla Ice Cream and Strawberry Ice Cream.

1 ½ c. whole, raw milk
½ c. raw cream
4 egg yolks
½ c. raw honey
1 c. pumpkin puree
1 tsp. pumpkin pie spice (homemade recipe here)
1 tsp. vanilla

Put all the ingredients in a blender and mix. You can use fresh or canned pumpkin puree.

Pour the liquid in an ice cream maker and freeze as directed.

The ice cream will freeze into soft serve. To firm it up, transfer the ice cream to an ice cream tub and freeze for about 8 hours.

It tastes just like any pumpkin ice cream you've ever bought, but is much better for you. Enjoy!

Printable: Pumpkin Ice Cream

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