Fall is finally here in Ohio, although this weekend has still been a little on the warm side, snow is in the forecast for next week. Ekkk! We actually spent the tail end of last week exploring Washington D.C. with good friends that are living there for the semester, as he is teaching three classes from August to December. The weather was perfect. The classes are in the evenings because the students intern during the day at the Capitol, White House, and other offices. It was fun to explore the city with the kids, between the 2 families we have five children under 4 years old. So we got some fun looks! Although I don’t think I could ever really live in a city, I do love walking and taking public transit. Each day we are able to pass and exceed our 10,000 steps per day goal.
When we got home yesterday we swung by a local pumpkin farm on our way home and our daughter picked out some pumpkins. So in the spirit of fall and everything pumpkin here is another pumpkin recipe for you to try. I promise we eat more than pumpkin. This recipe could easily be converted to another flavor if pumpkin spice isn’t your thing! I made something similar with Vanilla extra instead for my daughter few weeks ago. At that time I left out the pumpkin puree, but next time I might leave it in and just swap the spices for vanilla.
Low-Carb Pumpkin Spiced Ice Cream
- 3 each Egg Yolks
- 1 pint (473 ml) Organic Heavy Whipping Cream
- 2 TBS Pumpkin Pie Spice
- 1 quart (946 ml) Organic Half & Half I used the lactose free kind.
- 1 cup Pumpkin Puree Homemade is best, but canned will work!
- 1-1.5 tsp Liquid Stevia
- Dash Maple Syrup Optional- leave out for low carb.
- Sprinkle Pumpkin Seeds Optional for topping.
If you don't mind the raw egg yolks, you could process without the first step. You may need to blend in a high speed blender to get pumpkin pie spice dispersed well.
This recipe could be done with all cream instead of half and half if you want it really rich.