This makes up really fast, but you have to start preparing a day ahead of time because you need to freeze your pumpkin mixture, unless you’re going to use an ice cream freezer, like a Cuisinart Ice Cream maker.
- 9 oz. pure pumpkin (not pumpkin pie filling)
- 2 tsp. pumpkin pie spice
- 1/2 cup Splenda or sugar
- 1/2 cup Eggbeaters
- 1 cup heavy cream
- 1/3 cup Splenda or sugar 1 tsp. vanilla
- pinch of salt.
Really early in the day you plan to serve this — or, even better, the night before — make up your pumpkin batter. Get out your ingredients and start measuring!
If you don’t have Pumpkin Pie Spice, you can make your own from a recipe you find online (cinnamon, nutmeg, allspice, etc.) I just buy it and save some time.
Mix all the ingredients together. Then taste it, if you can stand to do so. You may find you want a little extra sweetness. Although your other batter is also going to be sweet, you don’t want the pumpkin part to bring it down.
If you are going to be using a Ninja, as I did, or a Vitamix, put the pumpkin batter into a silicone ice cube tray (or you could freeze it in a freezer bag, but you’ll want to cut it into chunks when it is just partially frozen. You need pieces — not only big hunk). Place your pumpkin mixture in the freezer and freeze until solid. If you are going to use a Cuisinart Ice Cream Maker with a chill cylinder, you won’t have to freeze the pumpkin batter separately and, theoretically, you wouldn’t have to start the day before. You could make up both batters, stir them together, and freeze the whole works. Your choice!
Mix up the Custard Mix in a blender or Ninja.
Add your frozen pumpkin batter chunks (or if you are freezing everything in a Cuisinart ice cream maker and don’t need to pre-freeze the pumpkin chunks, just add your pumpking batter to the custard mix). Whir everything together. With the Ninja, it’s going to make quite a racket unless you allow the pumpkin cubes to thaw for about 5 minutes first. Pulse for about 16 pulses, then let it blend up so that the frozen pumpkin cubes freeze up the rest of the ice cream. (Or, in the Cuisinart ice cream maker, just freeze the whole mixture until frozen (about 20 to 25 minutes).
Use your smallest scoop to make little balls of ice cream. What’s pictured here probably amounts to a little over 1/2 cup — a perfect serving size.