(grainy photo from my phone)
Recently a friend sent me a recipe for Pumpkin Pie Shakes, which sounded amazing, but I had unfortunately just ran out of leftover Pumpkin Pie. It inspired me to come up another seasonal concoction, Pumpkin Eggnog Ice cream. I looked up some recipes, but so many ice cream recipes involved cooking things then tempering them, and I was (am) lazy, so wanted an easy and fast way to my Pumpkiny-Eggnog filled dreams. I remembered that when I made the ice cream for the Roasted Cherry Coconut Ice Cream sandwiches, I didn't have to do any of that. So I based some of the recipe on that. I sort of just threw a bunch of stuff together, and I must say, the result is pretty great. Don't you love when mad kitchen science works out?
PS: This would also make a nice Christmas gift, and/or a great treat to bring to a Holiday Party.
Pumpkin Eggnog Ice Cream
16 oz. Eggnog
1 cup heavy cream
One 14-ounce can sweetened condensed milk
1/2 can Spided Pumpkin
1/4 tsp. freshly ground nutmeg
Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream.
Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze. EAT.