How to make pumpkin ice cream
Home made ice cream is an excellent family treat. Pumpkins are plentiful in the fall and it seems like a great time to make some pumpkin ice cream. It is a fun desert for a Halloween party or an excellent choice for Thanksgiving.
Ice cream can be made in a freezer or the family can work together and make it without a freezer. In some families, part of working off Thanksgiving dinner is going outside to make the pumpkin ice cream.
Whichever method the family chooses, this is sure to be a double scoop dessert.
Put milk, cream, granulated sugar and spices in the saucepan. Heat the mixture until the edges begin to bubble and foam. Remove from heat.
In a separate bowl whisk the egg yolks. Gradually stir in one half of the warmed spiced mixture, with a constant stir.
Add the egg yolks back into the saucepan. Cook over low heat, with a constant stir until the mixture thickens.
Remove from heat. Add brown sugar. Place in a bowl to cool overnight.
The next day add the pumpkin puree and the vanilla. Put in the ice cream freezer and follow the manufacturer’s directions. The other method would be to put the mixture in a small coffee can and secure the lid. Put the small coffee can into a large coffee can. Pack ice and rock salt around the small can. Roll and kick the can around for twenty minutes and then serve ice cream.
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