Pumpkin Fudge Ripple Ice Cream

Here is a confession. I never liked pumpkin. Ever. Then two Thanksgivings ago I set out to make a traditional Thanksgiving feast for my German family simply because they had never experienced one. I was also a little homesick for the holiday.

I planned and made lists. I re-planned and revised lists. The TV producer in me back-timed a two week schedule of what to make when, what and when to shop for when, etc. For two weeks every day I had a to do list. It was a production. Part of this insanity was sucking up my pumpkin aversion and buying sugar pumpkins for the first time, roasting and pureeing them to make a few dishes for the dinner.

The menu was stellar. The feast was a success and I learned I liked pumpkin. Not that stuff in the can. Fresh roasted pumpkin flavor now had my full attention.

I highly recommend taking the extra steps to add the fudge ripple. It’s only a matter of making the fudge sauce ahead of time and layering it into the ice cream after it comes out of the ice cream maker. It’s perfect.

Fudge Ripple Recipe and Instructions from the Baking Beauties HERE