How to Make Pumpkin Ice Cream
Heat the milk and cream., Whisk the eggs and sugar., Pour the milk mixture into the egg mixture., Cook the mixture over low heat., Pour the custard into a bowl., Mix the pumpkin, brown sugar, spices and vanilla extra., Stir the pumpkin mixture into...
Step-by-Step Guide
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Step 1: Heat the milk and cream.
Pour the milk and cream into a large saucepan.
Heat the mixture over medium heat.
Stir occasionally and cook until it begins to steam.
Do not let it boil. -
Step 2: Whisk the eggs and sugar.
Separate the eggs and place the yolks in a bowl.
Whisk them with the white sugar until the mixture is fluffy. , Pour the milk mixture into the bowl slowly, stirring the whole time.
Pouring slowly and stirring prevents the eggs from scrambling.
Pour the mixture back into the saucepan., Stir occasionally and do not let it boil.
Keep cooking until the custard thickens enough to coat the back of a spoon.
Do not overcook the mixture, or the texture will turn lumpy.
Remove it from heat.
If you accidentally overcook the custard, you can strain out the lumps using a fine-mesh strainer. , Let it cool completely.
You can also chill it more quickly by placing the pot in a bath of ice water.
Do not refrigerate the custard or the texture will come out lumpy. , Place them in a bowl and use a whisk to mix the ingredients until smooth. , Use a whisk to completely incorporate the pumpkin mixture into the custard base. , Freeze it according to the manufacturer's instructions.
The ice cream will be soft when the cycle is complete., Spoon it into a freezer container and freeze until it hardens enough to scoop properly.
The ice cream will keep for up to two weeks when stored in the freezer. -
Step 3: Pour the milk mixture into the egg mixture.
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Step 4: Cook the mixture over low heat.
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Step 5: Pour the custard into a bowl.
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Step 6: Mix the pumpkin
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Step 7: brown sugar
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Step 8: spices and vanilla extra.
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Step 9: Stir the pumpkin mixture into the chilled custard.
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Step 10: Churn the mixture in an ice cream maker.
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Step 11: Freeze the ice cream for two to four hours.
Detailed Guide
Pour the milk and cream into a large saucepan.
Heat the mixture over medium heat.
Stir occasionally and cook until it begins to steam.
Do not let it boil.
Separate the eggs and place the yolks in a bowl.
Whisk them with the white sugar until the mixture is fluffy. , Pour the milk mixture into the bowl slowly, stirring the whole time.
Pouring slowly and stirring prevents the eggs from scrambling.
Pour the mixture back into the saucepan., Stir occasionally and do not let it boil.
Keep cooking until the custard thickens enough to coat the back of a spoon.
Do not overcook the mixture, or the texture will turn lumpy.
Remove it from heat.
If you accidentally overcook the custard, you can strain out the lumps using a fine-mesh strainer. , Let it cool completely.
You can also chill it more quickly by placing the pot in a bath of ice water.
Do not refrigerate the custard or the texture will come out lumpy. , Place them in a bowl and use a whisk to mix the ingredients until smooth. , Use a whisk to completely incorporate the pumpkin mixture into the custard base. , Freeze it according to the manufacturer's instructions.
The ice cream will be soft when the cycle is complete., Spoon it into a freezer container and freeze until it hardens enough to scoop properly.
The ice cream will keep for up to two weeks when stored in the freezer.
About the Author
Diana Hughes
A seasoned expert in education and learning, Diana Hughes combines 3 years of experience with a passion for teaching. Diana's guides are known for their clarity and practical value.
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