1 can (15 ounces) pure pumpkin puree or 1-3/4 cups homemade cooked pumpkin puree, well-drained *see note below.
1-1/2 to 2 cups Sweetened or Sugar-Free MIMICCREME
1/4 cup light-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 tsp. Vanilla extract
PREPARATION:
*Place pumpkin puree into a strainer lined with cheesecloth for 15 minutes to drain off any excess water. (You can use the liquids later in a smoothie or fruit drink.)
Transfer the drained puree to a blender hopper (or the mixing bowl of an electric mixer). Add the remaining ingredients. Blend (or mix) the drained pumpkin puree, MIMICCREME, light-brown sugar, salt, cinnamon, ginger, nutmeg, cloves and Vanilla extract on medium-high speed for 3-5 minutes, scraping sides often.
Pour mixture into ice cream machine. Start machine and freeze for 20 minutes, or as per manufacturer's recommendations for your machine. This recipe is best when churned to a semi-hard consistency-- somewhere between soft-serve and hard ice cream.
(If placed in the freezer compartment of your refrigerator for serving later, it will become quite hard, due to the large amount of pumpkin puree. So, should you have to freeze it for later enjoyment, it is best to set it out on a countertop to thaw for approximately 10-15 minutes before eating.)
Yield: 1 quart