Pumpkin ice cream
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Pumpkin ice cream
  Pumpkin    Creams  
Last updated 6/12/2012 1:19:17 AM. Recipe ID 50561. Report a problem with this recipe.
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      Title: Pumpkin ice cream
 Categories: Ice cream
      Yield: 1 Quart
  5 1/3 oz Evaporated milk
      2    Eggs; separated
    1/2 c  Light brown sugar
    1/4 ts Ginger; powdered
    1/2 ts Cinnamon; powdered
    1/4 ts Nutmeg; powdered
      1 c  Pumpkin puree
    1/8 ts Salt
    1/8 ts Cream of tartar
  Use either canned pumpkin puree or make your own fresh puree:
  To cook fresh pumpkin: Select a medium-sized eating pumpkin (not the
  jack o' lantern variety which is too stringy). This pumpkin is almost
  white and looks like a big squash. Slice pumpkin in half and scoop
  out the inner pulp and seeds. Place halved pumpkin in large roasting
  pan with cut side down. Since water is given off as the pumpkin cooks
  the pan must have a depth of at least 1 inch. If one pan is not big
  enough for pumpkin halves to lie flat, use two. Bake at 350 degrees F
  about 1 hour or until the pumpkin is tender and pierces easily with a
  fork. Turn pumpkin halves over and allow to cool. When pumpkin has
  cooled, scrape the pulp away from the skin and puree in blender or
  put through a food mill. Pumpkin puree may be frozen for later use in
  a tightly covered container. It will keep about six months.
  To make ice cream: Combine evaporated milk, egg yolks, brown sugar,
  and spices in top of double boiler. Using a wire whisk beat the
  ingredients until smooth. Place top over simmering water and cook
  until custard thickens, stirring constantly.
  Remove from heat. Stir in 1 cup pumpkin puree. Set aside.
  In medium-sized bowl beat egg whites, salt, and cream of tartar until
  stiff peaks are formed. Fold beaten egg whites into pumpkin custard.
  Scrape into freezer container or serving dish, cover tightly, and
  freeze until firm (about 3 hours).
  Serve directly from freezer (doesn't have to ripen in refrigerator
  This ice cream is best if eaten within 1 week.

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Recipe ID 50561 (Apr 03, 2005)

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