Pumpkin Ice Cream

2 cups milk

3 eggs

1 cup sugar

1 cup cream

1 tsp. vanilla

1 cup pumpkin, canned or baked and pureed

½ cup crystalized ginger, chopped to your liking

Whisk together milk and eggs. Stir in sugar. Cook over medium heat until slightly thickened. Mixture will coat spoon.

Let cool.

Add cream, vanilla, pumpkin, and ginger. Place in refrigerator for a few hours to chill.

Freeze.

Coming soon: Gluten-free Pumpkin Bread

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