Pumpkin ice milk

by AdamB

If there is one thing I crave in fall, it’s pumpkin.  And funny, I never crave ice cream when it’s cold out.  But then again we had a warm week, so maybe this is the perfect dessert for Indian summer!

Serves 4


1 cup canned pumpkin

1.25 cup low-fat buttermilk

.25 cup dark brown sugar

2t vanilla

2t cinnamon

.5t ground ginger

1t cornstarch

dash lemon juice


pomegranate seeds

sea salt


Whisk all ingredients together in mixing bowl until smooth.  Chill in freezer about 30 minutes and prepare in ice cream maker.  Let set in freezer about 10 minutes.  Serve immediately in small bowls, topped with honey, sea salt and pomegranate seeds.