Cassandra Schowengerdt's easy recipe for Pumpkin Ice Cream
Recently, I was looking for pumpkin-flavored desserts to serve with my turducken dinner, and my coworker Cassandra Schowengerdt shared this with me. Cassandra works in The News-Gazette marketing department.
I ultimately decided to go with another recipe, but doesn't this look easy and tasty?
Pumpkin Ice Cream
Soften 1/2 gallon of good vanilla ice cream
Stir in 1/2 cup canned pumpkin (not pumpkin pie mix)
Soften ice cream and stir pumpkin, cinnamon and brown sugar, starting with a tablespoon at a time. Mix well and refreeze in a 9-inch-by-13-inch pan. You can double this recipe.
You could also do things like crumble sugar cookies on top, or stir in some pieces of cheesecake.