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Pumpkin Sherbet

Yield: 2 3/4 cups

Ingredients:

2 1/4 cups 1% milk
1/2 cup + 2 tbsp sugar
1 cup pumpkin puree (or canned pumpkin)
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg pinch of clove
pinch of salt

Directions:

In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat.
Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.
Transfer the mixture to a bowl, and chill in the refrigerator until cold; about 1 hour.
When chilled, freeze in your ice cream maker.

Web Site by: A Safer Company LLC