'Tis the season . . . not much to say about this except for I was glad to have friends over to dinner to share it with, otherwise, I would have eaten way too much :) It was creamy, a good blend of spices, and delicious. I'm imagining ice cream sandwiches with this ice cream between some gingersnaps!
Pumpkin Ice Cream (makes 1 qt)
Ingredients:
2 c. heavy cream
1 c. milk
1/2 c. brown sugar
1/4 c. granulated sugar
2 t. vanilla extract
3 egg yolks
1 c. canned pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. salt
Heat cream, milk, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until almost boiling. Whisk egg yolks together in a small bowl. Add hot milk, a few tablespoons at a time to temper the eggs. Add the egg yolks to the saucepan. Heat for 5-10 minutes or until the mixture coats the back of a spoon. Don't let it boil.
Refrigerate the milk mixture until cooled. In a bowl, whisk together the pumpkin and the rest of the spices. Add to the cooled milk mixture. Refrigerate a few hours or overnight. Freeze according to your ice cream maker's instructions.
hooray for you - ice cream with no gluten!
ReplyDeleteNow if I only had an easy-to-use ice cream maker . . .
ReplyDeleteI left a comment on your sqash soup post today--I didn't know if youwould see it now that it's outdated, so I thought I'd let you know here.
Carol
I can't thank you enough for including "gluten free" in your posts. You are kind to your mom!
ReplyDelete