What’s that line from “The Big Chill” about rationalizations being more important than sex?

I rationalize a lot about this recipe, conveniently ignoring the sugar and heavy cream and focusing instead on the healthful Vitamin A in the pumpkin.

I’ve lost the original source for the recipe, though I do remember being thrilled to find it two autumns ago when we went dye-free. For some reason, manufacturers think they have to turn pumpkin ice cream orange artificially. The recipe was egg-free from the start, which saved me from the “trial and lots of errors” phase.

It’s a seasonal favorite in our house for those rare times when Big Guy gets tired of pumpkin pie.

And it does have more pumpkin than commercial varieties, which changes the texture a bit. It’s more like frozen pumpkin pie than store-bought ice cream.

Pumpkin ice cream

INGREDIENTS:

• 1 can (15 ounces) pumpkin puree or 1-3/4 cups homemade cooked pumpkin puree, well-drained
• 1-1/2 cups heavy whipping cream
• 1/2 cup granulated white sugar
• 1/4 light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Place pumpkin puree into a strainer lined with cheesecloth for 15 minutes to drain any excess water.

Gently heat heavy cream, white sugar, and brown sugar until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.

Beat drained pumpkin puree, sweetened cream mixture, salt, cinnamon, ginger, nutmeg, and cloves with an electric mixer on medium-high speed for 3 minutes, scraping sides often.

Pour mixture into ice cream machine. Start machine and freeze for 20 minutes, or as per manufacturer’s recommendations for your machine.

Makes a quart

Copyright 2008 Debra Legg. All rights reserved.

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