Ice Cream...from last Fall's, very large French pumpkin
Okay. Most of us are adults that read this blog. It's likely your parents told you (as mine did) that when you grew up you could have dessert first. Let's do it! Kids get a free pass, too, this time!
As new little pumpkins are forming in the garden I'd better start using some of the pumpkin I froze last Winter (see blog for Dec. 26th, 2012 about a very large French pumpkin). The following recipe results in a rich, creamy ice cream.
So, let's do dessert. First!
Homemade Pumpkin Ice Cream: (makes slightly less than one quart)
1 cup baked, thawed and pureed or mashed pumpkin
1 tsp lemon juice
1/4 cup sugar
Mix the first three ingredients (pumpkin, lemon juice, sugar), and set aside in the fridge for an hour.
1/4 cup sugar
2 cups heavy cream (whipping cream)
1/2 cup canned, evaporated milk
1 tsp vanilla
Mix the sugar, cream, milk, and vanilla together and add to the pumpkin mixture. With an ice cream maker running, pour the mixture into the machine and allow it to churn for about 20 minutes or until it thickens and the machine "reverses".
Place into a container and put in the freezer until needed (oh, and don't forget to lick the paddle. Yum!).
Before serving, remove the ice cream container from the freezer and allow to soften on the counter for five to ten minutes before scooping.
* * * *
Abundance is...ice cream, your favorite flavor, anytime you want some!
Comments