Pumpkin Pie Ice Cream

I have never been a huge fan of ice cream. Sure, I like it, but it's not my first choice when it comes to dessert. That has all changed now that I have my own ice cream maker. I have been experimenting with all kinds of ice cream flavors, and I am super excited to share this one. It tastes exactly like pumpkin pie, with actual pie crust pieces in it. This is the perfect ice cream for fall. If you love pumpkin pie, you'll adore this ice cream.

Ingredients:
2 cups heavy whipping cream
1 cup whole milk
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/8 tsp. salt
1/2 tsp. vanilla
1 cup pumpkin puree (I used my own home made puree rather than the stuff in the can. If you want your ice cream to be more orange, you'll need to use the canned variety)

For the crust:
1/2 cup flour
1/4 tsp. salt
2 1/2 Tbsp. vegetable oil
1 Tbsp. cold water

Mix flour and salt. Add oil and mix until it looks like coarse crumbs. Sprinkle with water and mix again until dough pulls together. If it is too dry, add a little more water. Put aluminum foil in a shallow metal pan and roll dough out onto it. Sprinkle with sugar and cinnamon if desired. Bake at 450 degrees for 8-10 minutes (until edges begin to brown). Cool, then break into bite-sized pieces.

Directions:
Bring cup of milk to room temperature (or warm in microwave). Add sugar and stir until sugar dissolves. Add all the other ingredients and whisk together until well mixed. Put in refrigerator to chill before adding to ice cream maker (about 3 hours, or if you don't want to wait, you can put it in the freezer for about an hour, give or take). Add to ice cream maker and follow the manufacturer's directions. When soft-serve consistency, transfer to airtight container and gently fold in crust pieces. Freeze for several hours, or overnight. Overnight is best, as it allows the flavors to really meld. When ready to serve, top with whipped cream.