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PUMPKIN ICE CREAM [print]
Ingredients
2 cups SCD yogurt made from half and half cream
1 cup pumpkin - cooked, drained and cooled 1/2 cup honey 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves Instructions
1. Blend ingredients in a blender.
2. Pour into an ice cream maker and process for the specified time. When I make ice cream I put all the extra ice cream into little dixie cups and put a tin foil top on them and freeze them. Notes
Ellen Wilson
- Winnipeg, Manitoba, Canada 
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