Food recipes
Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream Ingredients: pumpkin, raw sugars, granulated pumpkin, raw milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping vanilla extract Directions: Mix pumpkin puree, su...
Pumpkin Pie Ice Cream
Ingredients:
pumpkin, raw
sugars, granulated
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract
Directions:
Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl.
Slowly whisk in milk, then whipping cream, then vanilla extract.
Refrigerate to allow flavors to blend, 2 hours to overnight.
Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes.
Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal.
For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
Ingredients:
pumpkin, raw
sugars, granulated
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract
Directions:
Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl.
Slowly whisk in milk, then whipping cream, then vanilla extract.
Refrigerate to allow flavors to blend, 2 hours to overnight.
Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes.
Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal.
For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.