This ice cream doesn't require ice creme maker like my other ice creams, no occasional churning in between freezing, yet it gives the perfect creamy texture. This is gluten free, egg less, it has no stabilizer and starch.
1 cup whole milk
1 1/4 cup brown sugar or as per taste
3/4 cup thick pumpkin puree, homemade or store bought
1/3 tsp pumpkin spice as per taste taste
Method~
Place whisk attachment or beater and the bowl in the fridge for at least 2 hours. Boil milk in a heavy bottomed pan till it is reduced down to 1/2 cup. Add sugar and boil for 8-10 minutes until thickens. Cool it completely and chill in the refrigerator.
Beat heavy cream in the chilled bowl till stiff peak. Add in flavorings, milk mixture and whip for a minute, then gently fold pumpkin puree and toasted pecans until everything well incorporated. Transfer to a freezer safe container. Place a plastic wrap on top of the ice cream to avoid ice crystal and put a lid on it. Freeze for at least 8 -10 hours. Scoop and serve. Enjoy one of the season's best fall desserts! Happy Thanksgiving from our family to yours! Stay safe!
Happy Cooking! |
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