We recently bought an ice cream maker. 

It's been really fun making different flavors of ice cream with the kids and it's so easy.  Here's one of the recipes we recently made during the holiday's.  We have also made vanilla ice cream.

Yield: 14   Prep: 35 minutes  Freeze: 2 hours               The freezer bowl must be completely frozen before you begin your recipe (6-22hrs)

1 1/2 cups whole milk

1 cup packed brown sugar

2 tablespoons molasses

1 3/4 pumpkin puree (solid pack pumpkin)

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon freshly ground nutmeg

2 1/2 cups heavy cream

1 teaspoon pure vanilla extract

1 cup crumbled gingersnaps, vanilla butter cookies, or graham crackers

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes.  Stir in the pumpkin puree, cinnamon, ginger, and nutmeg.  Add heavy cream and vanilla.  Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.  Add the crumbled cookies during the last 5 minutes of mixing.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desire, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

1/2 cup=

Fat 18g            Carbohydrates 35g

Protein 3 g        Fiber 1g