I made this when we were living in Tuscaloosa - it's yummy!
I did make it in the ice cream maker, but it makes a lot more than my little Cuisinart ice cream maker can
fit, so I would suggest making half or part of it at a time.
Recipe from helium.com, which no longer has recipes.
Pumpkin, rum and raisin ice cream can be easily made without the help of an ice
cream maker. Homemade ice cream is so much healthier and tastier without all the
preservatives.
Ingredients
1- 16 ounce can of pumpkin
2 cups of heavy whipping cream
1 cup of half and half
1/2 cup of brown sugar
1/2 cup of pure maple syrup
1/2 cup of raisins
1/4 cup rum or 3 Tablespoons rum extract
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Combine all ingredients in a large mixing bowl and beat well with an electric
mixer until creamy and well blended. Store in an air tight container in the
freezer, let set for 4 hours or until completely frozen. Serves 6
For low carb eating, I used Splenda Blend instead of real brown sugar, and sugar free maple syrup.
You can leave out the raisins, too - they really didn't make much difference in
the taste.
Low carb if you use the substitutions noted above and leave out the raisins.
Gluten free if you make sure that the ingredients are safe. You could easily substitute coconut milk or cream for the dairy products to make it dairy-free.
Enjoy!
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