Pumpkin Nocino Cheesecake Ice Cream
2 cups Ready-to-eat cheesecake filling
1 cup Pumpkin
1/2 cup Robert Rothschild Farm Chocolate Caramel Sea Salt Dessert Topping, melted, plus additional for topping ice cream
1 cup Whipping cream
1 cup Milk
1 tsp. Ground cinnamon
1/2 tsp. Ground cloves
In the bowl of an electric mixer, cream together cheesecake filling, pumpkin and Chocolate Caramel Sea Salt Dessert Topping.
Add whipping cream, milk, cinnamon and cloves and mix until combined.
Pour mixture into ice cream freezer and freeze according to manufacturer directions.
Store in the freezer in covered container until completely frozen before serving.
Warm additional Dessert Topping to drizzle over ice cream.
Ready-to-eat cheesecake filling can be found in the refrigerated section at your favorite grocer. The texture of this ice cream is more like that of frozen cheesecake. For easier scooping, let container of ice cream stand at room temperature 10 - 15 minutes before serving.