Pumpkin Ice Cream

I thought because it is so hot outside, I would try making something cool inside. The Hub made this batch of ice cream with a recipe from Williams-Sonoma. It turned out great, thick and rich and a little bit goes a long way. I would work on reducing the fat and calories though, next time I made it. I'm a fan of ice milk, so I might try making it with milk instead of cream or a mixture of milk and cream. But for a pumpkin fan who doesn't care about two cups of heavy cream and five egg yolks - this is really good.