Pumpkin Ice Cream - Thanksgiving with a twist!

Holy crap, yes another ice cream recipe! This one comes just in time for the Thanksgiving holiday. It's inspired by my love for pumpkin pie and my complete distaste for pie crust. Not all pie crust, just bad pie crust, but let's face it - good pie crust is hard to come by. I made this for a work pot luck and received rave reviews. This awesome autumn treat will satisfy your thanksgiving-dessert-craving taste buds any time of the year!

Makes about 1 qt.

1-1/2 cups heavy cream
1/2 cup organic dark brown sugar
1/4 cup organic sugar
1/2 tsp good real vanilla
15 oz can puree'd pumpkin
1 tsp pampered chef 'cinnamon plus' spice mix (you can use pumpkin pie spice, but add a little extra cinnamon)

Put pumpkin in a mesh strainer over a bowl to drain. One can should drain off about 2 oz of liquid before being added to the cooled sweetened cream mixture.

Heat cream and sugar over medium heat. Stir constantly to dissolve sugar, heat until sweetened cream is steaming, but not boiling. Stir in vanilla. Remove from heat and cool to room temperature.

Beat pumpkin into cream mixture with an electric mixer (I use my awesome kitchen aid!) for about 3 minutes. The texture gets nice and creamy and thick. Chill this for at least 3 hours before putting it in your ice cream making device. I use my super awesome kitchen aid ice cream making bowl to get the ice cream nice and fluffy and frozen.

Enjoy!

{ps... because i'm a total foodie, i served this with real maple syrup to drizzle over top. i know, i'm a total sicko.}