Saturday, November 21, 2009

(Easy) Pumpkin Cheesecake Ice Cream

Just in time for Thanksgiving here is my recipe for Pumpkin Cheesecake Ice cream that I will be bringing to our family feast this year. I will put up pictures once I serve it!

9 oz cream cheese
4 oz sour cream
1 pt heavy cream
1 1/2 cups powdered sugar
1 1/2 tbsp cinnamon
1/2 tbsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/3 cup pumpkin puree
2 tbsp lemon juice
Combine all ingredients in a blender and blend until smooth. Refrigerate for at least one hour. Freeze in ice cream maker according to manufacturer's instructions and enjoy!

Serving suggestions:
Serve on top of pumpkin waffles or pumpkin pie.
Enjoy with ginger cookies or cinnamon graham crackers.

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