Made some delicious pumpkin ice cream with pumpkin pulp left over from Thanksgiving. Since I had just the right amount of pumpkin, I made the whole ice cream recipe but needed to do it in two batches because of the size of my ice cream maker. For the second batch, I thought I'd get creative and throw in some crushed shortbread cookies to make pumpkin ice cream into super great pumpkin pie ice cream! It might have worked if the machine base had completely frozen solid again between batches. Even though I left the base in the freezer for over 6 hours, it wasn't frozen enough to make ice cream. So I got a weird mixture of the ingredients, but it wasn't ice cream. Even when I put the mixture into the freezer to see what would happen if I froze it, the results were just not right. It was not the right consistency--the mix had big ice crystals in it and it just didn't look or taste like ice cream. I ended up letting it thaw and throwing it out, which is very unlike me. I never met a dessert I didn't like. So, let this be a lesson: make sure the machine base is completely frozen solid before starting the next batch.
Straight up pumpkin ice cream recipe (makes 3 quarts):
15 oz. pumpkin
3 c. half and half
2 c. heavy cream
3/4 c. sugar
1 tsp. each ginger, cinnamon, and nutmeg
Mix and refrigerate to 40 degrees; follow ice cream maker's instructions.
I still maintain that you could add crushed cookies in the last 5 minutes of mixing to get the essence of pie. As long as the machine's base is frozen, this trick should work.
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2 comments:
Here's my weird routine, but it seems to work: I put the bowl inside a plastic bag to prevent freezer burn, then I put a bag of ice inside the bowl. I have an icemaker, so I just dumped a bunch of the ice into a bag and keep it in my freezer for when I make sorbet. Anyway, it seems to work because it keeps the temp of the bowl down.
I tried making a pumpkin pie ice cream a while ago. It was pretty good. I like the sound of adding short bread to it.
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