PUMPKIN ICE CREAM
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
source: www.scdrecipe.com/recipes/print/376/
