Eat Like the Great Gatsby-- Pumpkin Pie Ice Cream

​If you’ve been under the impression that making ice cream requires a bunch of machines, you’re mistaken.  After paging through Mrs. Williams’s recipe book, I realized that making ice cream is as easy as pie.  A flapper would have found owning piles of kitchen gadgets to be a complete doozy!  All you need is your freezer to make this classic recipe with the texture of Italian ice.

Here's the original recipe:

• 1 quart of cream (4 cups)
• 1 cup of milk
• 1 cup of sugar

Mix them together, cold, and let it stand a little while to dissolve the sugar.

Below is my modern reinterpretation with a fall twist.  My recipe yields half the amount of ice cream as the original.

• 2 cups of heavy whipping cream
• ½ cup of cold milk
• ½ cup of sugar
• 2 teaspoons of pumpkin pie spice
• A 15 ounce can of pumpkin

1. Mix the milk and cream together and dissolve the sugar into it. Add the canned pumpkin and the pumpkin pie spice to the liquid.  Mix everything together with a whisk.
2. Transfer the ice cream mix into a Tupperware container and seal it.  Freeze it for 8 to 10 hours.
3. Please note that homemade ice cream freezes more solidly than manufactured ice cream.  Be sure to let the ice cream thaw for 30 to 45 minutes before serving. 
   
4. Enjoy the true iced cream texture and flavor!  You get bonus points for serving your dessert in fancy vintage 1920s glassware!