Monday, December 6, 2010

Homemade Pumpkin Pie Ice Cream

YUMMM! I made this for Thanksgiving Day and it was a definite hit! My Memere, 'Grandmother' couldn't get enough of it, it was so funny to watch her. I see myself making this every year - yea to another new tradition! :)
3/4 cup sugar, 
2 eggs, 
2 cups heavy cream, 
1 cup milk, 
1 large can pumpkin pie mix 
10 oz package of shortbread cookies 
Electric mixer, 
Ice cream maker, 
10 lb. bag of ice, 
1 box ice cream salt 
Step 1: 
Put the ice cream can in your freezer to get cold. 
This helps the ice cream to harden quicker when it's in the maker. 
In a big bowl, blend the eggs, cream, milk, sugar, and pumpkin pie mix using an electric mixer. (If you prefer to make your pumpkin pie filling from scratch, you may use that) Pour this mixture into your cold ice cream can.
Step 2: 
Put the ice cream can into the ice cream maker, fill the sides alternately with a layer of ice, then a layer of salt, then a layer of ice, etc. until it's filled 
to the top. Plug it in and let it do its thing. Add more ice and salt every time 
the level starts to drop.
Step 3: 
How long it takes to set up depends on several things. Most importantly, the amount of salt you use. Be extremely liberal with it otherwise your ice cream will never harden. And, as mentioned above, outside temperature also affects this. Ideally, anywhere from 20-45 minutes should do it. You'll know when your ice cream is done because the bucket will stop on its own.
Don't Forget the Crust! 
Step 4: 
While your pumpkin pie ice cream is churning, you can get the "crust" ready. Dump the package of cookies in bowl and break them up with a fork or spoon. When your ice cream is done churning, transfer the ice 
cream from the can to some sort of plastic container with a tight-fitting lid. Once you have made the transfer, stir all of your broken cookie bits into your ice cream.
Step 5: 
You can eat the ice cream right away or put it in the freezer 
for later savoring.


Link to Recipe here.

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