I just made this - it's yummy!
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.
I did make it in the ice cream maker, but it makes a lot more than my maker can fit, so I would suggest making half or part of it at a time.
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.
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
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.
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