Pumpkin Ice Cream

Well this seems to be following the pumpkin trend!  If you have a large pumpkin still to use and want to opt for the non-healthy option, this recipe is for you.

Time
Prep Time: 5 min
Freeze Time: Until frozen, depends, on ice cream maker, but roughly 25min


Servings
Roughly 1 quart of ice cream

Ingredients
2 cups heavy whipping cream
2 cups half and half
1 cup sugar
1/2 teaspoon vanilla extract
2 cups pumpkin puree
1 Tbs ground cinnamon
1/2 Tbs ground allspice

Procedures
1. In medium bowl, mix pumpkin puree, cinnamon, and allspice.
2. In larger bowl, mix half and half, heavy whipping cream, sugar, and vanilla extract.
3. Pour liquid mixture into puree mixture and whisk.
4. After majority of bumps disappear, pour into ice cream mixture and follow manufacture instructions.

*Goes well with a white wine and over gingerbread cookies*