(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!

Ingredients:
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
Directions:
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.

Cheesecake Ice Cream

So last week I accidentally made sugarless cheesecake in a rush when my son woke up 30 minutes early from his nap. That is to say, I forgot to add the sugar. Luckily I had used rather sugary cinnamon graham crackers and hot cocoa mix in the crust, and after a coating of powdered sugar the cake was not completely inedible. Nevertheless no one was in a hurry to eat the damned thing. So when I found out our new KitchenAid Ice Cream attachment would be arriving on Monday I was inspired to make something I could put cheesecake peices in. The result, the most delicious cheesecake ice cream I have ever tasted! It literally tastes like creamy frozen cheesecake. Absolutely delicious.

Here are the first shots of the machine at work.

A layer of plastic to protect from ice crystals
and it was off to the freezer to harden.

10 hours later, the first delicious scoops
... and one pleased husband.