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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