Gluten Free Pumpkin Pie Milkshake

See my happy face?

It's because I'm drinking a delicious

Pumpkin Pie Milkshake

Oh my, these were good.

I think I could drink on every night...but only if I would still fit into my skinny jeans so I try to restrain myself.  

It's hard.

Easy to whip up, easy ingredients.

You must make one before the holidays are over!

Gluten Free Pumpkin Pie Milkshakes

1/3 cup canned pumpkin

1/2 cup milk

1/4 t. vanilla

1/2 t. cinnamon

Pinch of cloves (about 1/16 t.)

Pinch of nutmeg (about 1/16t.)

2 T. brown sugar

Blend together in your blender.

Now if you want a true, thick rich milkshake mix in 2 cups of vanilla ice cream by hand.

If you want it a little more runny, add the 2 cups vanilla ice cream to the blender and blend away.

Add a straw and devour.

But not too fast, you don't want a cold headache.

Homemade Vanilla Ice Cream

Here's another one of my mom's delicious recipes.

I remember making this ice cream for just about all occasions and love the soft, creamy texture and the wonderful flavor.

Enjoy!

Country Vanilla Ice Cream

4 eggs

2 1/4 cups sugar

4 cups heavy cream

4 1/2 t. vanilla

2 t. salt

Milk

Beat eggs, gradually add sugar and beat until mixture is very stiff. Add cream, vanilla and salt. Mix well. Pour into ice cream maker can. If mixture doesn't reach the fill-line on can add milk until it does. (About 4 cups-ish) Freeze according to ice-cream maker's directions.

Strawberry Cheesecake Ice Cream

Growing up I remember making homemade ice cream to celebrate holidays, summer or just because.

I love it!

It's so amazing to see the few ingredients, cream, eggs, sugar make such a divine treat.

This recipe is a little more complicated that the usual vanilla, but it's worth the extra effort- it tastes like frozen cheesecake!

We have served this to many guests and is always a hit!

Just make sure you have an ice cream maker and enough ice.

Strawberry Cheesecake Ice Cream

4 cups half and half

2 1/2 cup sugar

4 eggs, lightly beaten

1 cup heavy whipping cream

2 teaspoons vanilla

3 packages (8oz each) cream cheese, softened

2 T. lemon juice

1 T. grated lemon peel

1 package (16oz) frozen unsweetened strawberries

In a large pan, heat the half and half to 175 degrees. Stir in the sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. (This is an important step. If you just dump in the eggs, they will curdle and cook- you do not want scrambled eggs in your ice cream, yuck!) Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 and coats the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

In a large mixing bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture.

Chop strawberries in the food processor. Stir into custard/cream cheese mixture.

Fill cylinder of ice cream maker to the fill-line. Freeze according to manufacturer's directions.