Pumpkin Cream Cheese Ice cream 南瓜奶油乳酪雪糕

It is Thanksgiving Day (Oct 12, 2014)! We are having a thanksgiving party of 39 people in total. Beside roasting a 20 lbs turkey, I am going to make desserts as well. My older daughter wants me to make pumpkin pie. But I want to make something special. I bought a big can of Pumpkin puree that enough to make 2 different pumpkin desserts. I decided to make ice cream and a mousse cup. 

Ingredients
1 (15 ounce) can pumpkin IMPORTANT! Do not use pumpkin pie filling

1 can evaporated milk, well shaken
1 (8 oz) brick 1/3 less fat cream cheese (or regular cream cheese), softened to room temperature
1 1/2 cups raw sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (or 1/8 teaspoon ground nutmeg)
1/8 teaspoon ground allspice
1 pinch ground cloves
1 1/2 cups heavy cream

Instructions

Add the pumpkin, evaporated milk, cream cheese, raw sugar, cinnamon, ginger, nutmeg, allspice and clove to the carafe of a blender (or the work bowl of a food processor fitted with a metal blade.) Process on high until smooth, stopping to scrape down the sides as needed. When it is perfectly smooth and evenly blended, add the heavy cream and pulse until it is evenly mixed into the pumpkin puree but not longer. You don't want to turn the cream to butter!

Pour into your ice cream maker and freeze according to manufacturer's instructions. It will be the texture of soft serve when it is done in the ice cream maker. You can either serve as is, or pack into a freezer safe container with a tight fitting lid and put into the freezer until firm, about 3 hours.

Recipe from: http://www.foodiewithfamily.com/2013/09/11/pumpkin-cheesecake-ice-cream-mix-and-freeze-recipe-no-cooking-needed-bonus-salted-caramel-sauce/

20 lbs Turkey

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