Machine Free Pumpkin Pie Ice Cream

We love ice cream but rarely make it.  Part of the problem is the frozen bowl our mixer uses.  I don't always keep it in the freezer.  I tend to make treats when the mood strikes and with the ingredients I have on hand.  Some of my favorite recipes and epic fails have resulted in this cooking style!

I had a Costco size heavy whipping cream to use.  You know why, I couldn't bare to go to another store the Wednesday before Thanksgiving toting three small children.  Didn't I see a method of ice cream that uses heavy whipping cream?  Yes thank you Kevin and Amanda's machine free method for making an ice cream base.  So I had half a pumpkin pie and all this whipping cream.  Umm problem solved I'll make ice cream!  The result is a decadent rich ice cream that was super easy to make.  On the plus side my mom is visiting and loved it too!

Machine Free Pumpkin Pie Ice Cream

Ingredients
2 cups heavy whipping cream, chilled
14 ounces sweetened condensed milk
1/3 - 1/2 pumpkin pie cut into pieces
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Recipe  

1. Whip heavy whipping cream until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.  Try not to over whip again!  I do this all the time by the way.
2. In a large bowl whisk condensed milk, spices and vanilla extract.  Gently mix in pumpkin pie pieces.
3. Fold the whipped cream into the condensed milk mixture until no white streaks remain.
4. Pour into 2 quart container and freeze for at least six hours or until firm.  We let ours warm up a bit before scooping.  Scoop and enjoy!

* Ice cream method is thanks to Kevin and Amanda

Potato Crusted Sausage and Cheddar Quiche

Thanksgiving is a time I like to reflect on the past year and start to look towards the new year.  In that spirit I am missing experimenting in the kitchen.  I think the cooking bug has struck again.  And maybe I might blog what I create because I'd never be able to recreate it if I don't!  This quiche is a great way to use up leftover mashed potatoes and cheese after your Thanksgiving feast.  We make our potatoes super charged with garlic so the apple sausage adds a bit sweetness to balance out the dish.  It also has a nice presentation, is gluten free and super easy to make.  A nice brunch item when you are entertaining out of town guests.    

Potato Crusted Sausage and Cheddar Quiche

Ingredients

2 cups mashed potatoes (ours are garlic mashed potatoes)

2 tbsp olive oil

2 - 3 links apple sausage chopped (we like Aidells chicken apple sausage)

2 eggs

4 egg whites

1 1/4 cups milk (we had 1% so that's what I used)

1 cup sharp cheddar shredded (cheese leftover from your cheese tray would work here)

ground pepper to taste

Recipe

1. Preheat oven 350 degrees.
2. Oil 9 inch pie plate.  Mash the potatoes evening in the pan forming a crust.  Be sure to push them up to all side of the pan.  If you pan is slightly larger you can add more potatoes.  Just don't make the crust too thick.  
3. Brush the potato crust with olive oil.  Cook for 30 minutes or until the crust begins to turn golden brown.  
4. Fry apple sausage in olive oil over medium heat until slightly golden.  Usually about 7 minutes.
5. Beat eggs, egg whites and milk in a large bowl.  Add cheese and mix.  Add ground pepper to taste.
6. After the crust has cooled at least 5 minutes, place the sausage evenly in the pie plate.  Next add the egg mixture.
7. Cook pie for 40 minutes or until top is golden and knife in the center comes out clean.  Let the pie cool for 5 minutes before serving.