Saturday, November 05, 2005

Pumpkin Ice Cream

I have not tried this yet but plan on doing do this weekend. I have not found any to buy around here and I tried making a recipe myself before and it just did not come out with the right texture. This recipe is made with a pumpkin custard (like how you make a pumpkin pie)so it should make the ice cream smoother. This recipe uses raw egg whites so I plan on using a dried egg white pasteurized product.

Pumpkin Ice Cream

5 1/3 ounce evaporated milk
2 eggs; separated
1/2 cup light brown sugar
1/4 teaspoon ginger; powder
1/2 teaspoon cinnamon; powdered
1/4 teaspoon nutmeg; powdered
1 cup pumpkin puree (canned or fresh)

1/8 teaspoon salt
1/8 teaspoon cream of tartar

Combine evaporated milk, egg yolks, brown sugar, and spices in top of double boiler. Using a wire whisk beat the ingriendents until smooth. Place top overt simmering water and cook until custard thickens. Stirring constantly. Remove from heat. Stir in 1 cup pumpkin puree.

In medium bowl beat egg whites, salt and cream of tartar until stiff peaks are formed. Fold 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.

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