We are stuck in a major heatwave here in Southern California. Normally I am all about a heatwave. Since I cannot go out in the sun until my hands have completely healed, (no, they STILL are not even close to being back to normal) being stuck inside and not being able to enjoy the beach and pool...makes me really not like this heat. It is Fall after all. I love my 75 degrees and sunny falls but this weather... well just take a look:
Keep in mind I live inland... and that means the bottom row is what I get. The coast temperatures look fine to me. My air conditioner is running overtime and I am really not looking forward to our bill next month. I would think that it being October, I would at least be able to open my bedroom windows at night, but no luck. What does this mean? Fall + Hot Weather = Pumpkin Spice Ice Cream. I mean, I am not missing out on pumpkin season!
This Ice Cream was to die for! It is everything you would expect and more. It tastes just like a pumpkin pie topped with whipped cream. I am going to be making this non-stop until Thanksgiving. Time for my turkey pants!
Gluten-Free Pumpkin Spice Ice Cream
adapted a tiny bit from: Endless Simmer
1 tsp cinnamon
1/2 tsp allspice
2 cups heavy cream
1/2 cup sugar
1/8 tsp salt
1 egg yolk
1 cup pumpkin pie filling
Add all ingredients quickly to your frozen ice cream maker base. Add the paddle and lid and turn it on. That is it! 20 minutes later you will have creamy delicious Pumpkin Spice Ice Cream that is so good you won't be able to stop eating it... especially if it is hot outside!