Buttermilk Pumpkin Pie Ice Cream

No comments

This was inspired by Thanksgiving a lot of extra pumpkins from the Farmer’s Market

1/2 pint raw heavy cream

1/2 pint raw buttermilk

1 1/2 cups pie pumpkin

2 egg yolks

1 1/2 Tsp vanilla

1/4 cup organic maple syrup

1/2 tsp pumpkin pie spice

Mix all ingredients together and refrigerate until very cold. Then pour into an ice cream maker. Churn for 20 minutes or until creamy and smooth.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s