Get into the autumn spirit by utilizing one of the abundant harvests-- the pumpkin! Turn it into ice cream for a unique holiday dessert!
1 pumpkin; peeled and seeded
1 1/2 cups heavy cream
3/4 cup low-fat milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
zest of a lemon
Bring a pot of salted water to a boil. Meanwhile, cut the pumpkin into small bite-sized chunks and remove the strings. When the water is at a boil, add pumpkin and cook until tender, about 15 minutes.
Transfer pumpkin to a blender with 1/2 cup of the pumpkin water and puree until smooth. Season as needed with additional salt and sugar. Measure 1 cup and set aside.
Combine heavy cream, milk, sugar, vanilla extract, ground ginger, ground nutmeg, ground cinnamon, lemon zest, 1 cup of pumpkin puree and a pinch of salt in a large bowl; whisk stir until the sugar has completely dissolved.
Cover the bowl with plastic wrap touching the top of the liquid (to prevent a film from forming) and refrigerate for at least 1 hour.
Pour cooled mixture into an ice cream maker and churn according to your machine’s instructions, about 25 minutes.
Transfer ice cream into a container and freeze for 2 hours before serving.
To serve, soften by taking the ice cream out of the freezer 10 to 15 minutes prior.