Pumpkin Pie Ice Cream

If you're looking for a cold treat with authentic fall flavors, try this ice cream recipe. My husband was amazed at how it truly tasted like a piece of pumpkin pie.

Tip: I used softened graham crackers since I think they taste more like pie crust in the ice cream when they aren't dry and crunchy. If you only have a fresh package to open, place the dry crackers in a covered container along with a small dish of water for a few hours. The crackers will soak up the moisture and become more chewy. Also, I crumbled up the crackers into a colander, and shook out all the really fine crumbs before adding the rest to the ice cream.

I learned it's bad manners to copy recipes instead of linking to them, so here you go:

I chilled the mixture first and it set up in my ice cream machine on the counter in only 10-15 minutes - I barely had time to add the graham crackers at the end before it couldn't churn anymore. Be sure not to overfill your ice cream machine. Can't remember the capacity on mine, but I had to do this recipe in two smaller batches.