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
- 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.
- In a large bowl whisk condensed milk, spices and vanilla extract. Gently mix in pumpkin pie pieces.
- Fold the whipped cream into the condensed milk mixture until no white streaks remain.
- 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!
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