Speaker: Making your own ice-cream is always fun and this Pumpkin Ice-Cream is perfect for the holiday season. This mixer has a terrific freezer bowl attachment that makes the turning process very easy. Before you get started freeze the freezer bowl for at least one hour, but for the best results do it the night before.
In heavy sauce pan scald one and half cups of light cream. Separate six eggs and then in a medium bowl, whisk the yolks with three quarters of a cup of sugar. Whisk and then add a half tea spoon of vanilla. Now gradually whisk in the cream. Add three quarters of a tea spoon of pumpkin pie spice into the yolk, sugar and vanilla mixture. Stir over medium heat for about 10 minutes but do not boil.
Now whisk in one and a half cups of heavy cream, and one and a half cups of canned pumpkin meat. Next pass the mixture through a coarse strainer into a bowl to remove any pieces of cooked egg. Refrigerate until it’s well chilled. Now to the mixture, assemble the freezer bowl and dasher, turn to speed 1 and pour in the chilled mixture.
Churn for about 15 to 20 minutes until it fit the desired consistency. Transfer the ice-cream to serving dishes, or freeze in an air tight container. Pumpkin Ice-cream, Ben and Jerry might just give you a jingle for this recipe especially if you garnish with a sugar glazed Pecan Nut.
Go to HolidayKitchen.tv for a cornucopia of delicious video recipes.
Transcription by:
Scribe4you Transcription Services