City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Maple Pumpkin Ice Cream
Sept/Oct 2010

The essence of pumpkin pie and whipped cream, delivered by the spoonful.

1 14 oz. (398 mL) can pumpkin purée

1 c. whipping cream

1 c. half & half

1/3 c. pure maple syrup

1/3 c. packed brown sugar

1/2 t. cinnamon

pinch ground ginger

pinch nutmeg

pinch salt

Whisk all the ingredients in a bowl until smooth, then chill the mixture until cold. Pour it into your ice cream machine and freeze according to the manufacturers’ instructions. Makes about 1 L.