Pumpkin Spice Ice Cream
Outstanding on apple pie or cobbler! Corn syrup keeps the ice cream soft and smooth in the freezer.
Prep Time: 10 minutes
Freeze Time: 25 to 30 minutes
Yield: 1 quart
2 cups whole milk
1-1/2 cups heavy cream
1 cup sugar
1/3 cup Karo® Light Corn Syrup
1 tablespoon pure vanilla extract
1-1/2 teaspoons pumpkin pie spice
Pinch of salt (optional)
Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract, pumpkin pie spice and salt; continue stirring until well blended. TIP: Chill 4 hours or overnight for quicker freezing.
Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Can be served immediately or stored in a container in the freezer. The ice cream will become more solid in the freezer.
Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly. Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine. For firmer ice cream, freeze in container for at least 4 hours.