Pumpkinpalooza continues with this recipe for pumpkin ice cream, adapted slightly from a Benn & Jerry's recipe. I don't know if you like pumpkin ice cream, but where I live, it's only available seasonally, if at all, and it is often priced as a premium flavor. So now you can have pumpkin ice cream whenever you want. A great accompaniment for this ice cream is homemade caramel sauce and some toasted pecans.
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract
1 cup unsweetened canned pumpkin
1 teaspoon nutmeg
1 teaspoon cinnamon
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
In a separate bowl, mix the pumpkin, nutmeg, and cinnamon. Add about a cup of the egg/cream mixture and stir until blended. Then stir in the remainder of the egg/cream mixture and blend well. Transfer the mixture to an ice cream freezer and freeze following the manufacturer's instructions. Makes on generous quart.