One of the best things about being an American in Canada is that I get Thanksgiving twice. What is even better than that? Canadian Thanksgiving typically falls on my birthday so I usually get that day off work as well. Yippee. Thanksgiving is easily my favorite holiday. Who doesn’t love a day dedicated to eating comfort food?
After making the blueberry pie ice cream this summer, I knew that I wanted to make a fall twist as well. Pumpkin was an easy choice for me and this recipe comes together pretty simply. I would recommend eating this ice cream with some whip cream on top and perhaps an after dinner wine.
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
1 cup canned pumpkin
1 tsp pumpkin pie spice
4 graham crackers, smashed into fine pieces
In a sauce pan combine the heavy cream, milk, brown sugar, pumpkin, and pumpkin pie spice . Warm the mixture on low heat until the sugar has dissolved and the pumpkin is fully mixed in. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.
Once the mixture has fully cooled (I prefer to cool them overnight), add the mixture to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!