I've been trying to figure out how to make delicious pumpkin ice cream. Yesterday, I made a basic vanilla ice cream base (custard, from Cooks Illustrated), and then added a can of pureed pumpkin and spices (cinnamon, ginger, nutmeg). The mix tasted absolutely delicious! I put the mix in the ice cream maker (Kitchenaid attachment) and churned it.
The soft serve-consistency that came out of the machine was very good. Not quite as good as the base un-churned, but still, pretty much what I was looking for. Then, I froze the ice cream overnight. The next day, it was rock solid, and when I tried to scoop it, it came apart in little chuncks (not a whole creamy scoop) and tasted icy. My husband says it has a weird texture and he's sticking to the Benn & Jerry's.
I'd really like to make a great pumpkin ice cream this season, so if you have tips, tricks or recipes, please let me know. Thank You!
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