Thursday, October 29, 2009
Pumpkin Spice Ice Cream - Update!
Many of you have commented on my pumpkin spice recipe posted today saying that you don't have an ice cream maker. In light of these comments, I wanted to point you to some resources that might allow you to make ice cream without a maker.
First, to make the pumpkin spice ice cream I posted, simply add the seasoned pumpkin puree and optional cookies to a softened quart of vanilla ice cream! Then, re-freeze. It's as simple as that. I haven't tried it, so I can't vouch for it, but, I can't imagine it would be bad... since I pretty much took seasoned pumpkin puree and added it to my homemade vanilla ice cream.
Otherwise, check out Lara's great way to make ice cream with kiddos -- in a bag!
For easy access, here's the recipe again:
Pumpkin Spice Ice Cream - SnoWhite
1 C pumpkin puree* (or sweet potato puree)
2 C Half and Half
1 C Cream
1 tsp. vanilla
1/2 C brown sugar
1/2 tsp. ginger
1/4 tsp. cinnamon
(and, a little nutmeg if so desired)
Mix together puree, spices and vanilla. Allow these to sit together for an hour or so to let the flavors blend.
Then, dissolve the sugar in the cream and half and half.
Add all the ingredients together in the ice cream maker and make according to manufacturers directions.
Scoop into freezer containers and allow the ice cream to hard set... or, if you're too impatient... eat it right away.
But... hard set is better :)
I think this ice cream would be fabulous made into ice cream sandwiches between yummy Molasses Crinkles! Or, break apart little pieces of these cookies and add them to the ice cream maker about 5 minutes before you stop making ice cream.
*Really puree the heck out of the puree... unless you want chunks in your ice cream ;)
This post is linked to Fall into Flavor.