Tuesday, October 25, 2011

Pumpkin Pie Ice-Cream

This ice-cream is amazing. It seriously tastes just like pumpkin pie. If you don't like pumpkin pie, it's not for you! The key to this ice-cream is using fresh pumpkin, not from a can.

1 3/4 cup fresh pumpkin puree (you can substitute 1 15 oz can of pumpkin puree)
1 1/2 cups heavy cream
1/2 white sugar
1/4 brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

  1. If you are going to use fresh pumpkin puree get a pie pumpkin from the store. Cook the pumpkin. I do this in my vegetable/rice steamer. After you cook the pumpkin puree it in a food processor.
  2. Then put puree in cheese cloth and then into a colander for about 15 minutes to drain the extra water.
  3. Heat cream, white sugar, and brown sugar in a sauce pan until it barely begins to bubble, stiring constantly, do not let it boil.
  4. Remove sweetened cream from heat and let cool to room temperature.
  5. Beat pumpkin puree, sweetened cream, salt, and the spices for 3 minutes on medium-high speed.
  6. Pour mixture into your ice-cream maker and turn on for about 30 minutes or following the directions of your particular machine (add some walnuts if you want a bit of a crunch).
  7. Enjoy!


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