...it's not dark yet, but it's gettin' there...

November 20, 2006

Pumpkin Ice Cream

Here's a great idea for Thanksgiving desert.

pumpkin ice cream.jpg

1 cup half and half
2 cups heavy whipping cream
3 teaspoons vanilla extract
¾ cup sugar
¼ cup light brown sugar
1/3 can of canned pumpkin, (about 5 ounces)
½ tsp. nutmeg
½ tsp. ground cinnamon
a pinch of ground cloves
a pinch of ground ginger

Mix everything together in a bowl with a whisk, or I use an electric thing that Emeril calls the "boat motor." Chill overnight in the refrigerator. The next morning churn it in the ice cream maker of your choice. When that's done let it freeze for the rest of the day.

It's very pumpkiny. I'm still not satisfied with the texture of this ice cream, though. I've been experimenting with different proportions of heavy cream to milk, and this time I tried the heavy cream/half and half mixture. I think I may go back to the milk next time.

Posted by annika, Nov. 20, 2006 | TrackBack (0)
Rubric: Arts


You'll do anything to keep from talking about football, won't you.

Scof still owes me money, and Kyle is still from the land of steers and queers.

Posted by: Casca on Nov. 20, 2006

Go ahead Casca, crow all you want to, This is your year! Next year, when all those guys graduate or turn pro it will be another story. Have fun now, while it lasts. I don't really mind because I always kinda liked Ohio State.

The Longhorns blew one they should have had, and that does upset me. Our cute little boy Quarterback got knocked out. But, we will still get a good bowl game, we just have to trounce the Aggies first.

Posted by: kyle8 on Nov. 20, 2006

What, exactly, is wrong with the texture? Most problems with ice cream are due to not having a good salt/ice ration in the mixer, followed by freezing it at the wrong time, and, finally, mixing the un-frozen ingredients incorrectly.

Posted by: Victor on Nov. 20, 2006

LOL, bad news Kyle. Last year was the big graduation year. This is the rebuilding year. I don't know if you noticed, but six different Buckeyes scored touchdowns on Saturday. None are seniors. Smith is a senior. Most of the rest of the team is underclassmen. There are rumors of Gonzolaz & Ginn going to the pros, but we'll see. B2B National Championships could be nice.

Heh don't fret. Mac Brown and LLLLLoyd Carr are both good coaches, just not great coaches.

Posted by: Casca on Nov. 20, 2006

Jim Tressel is a pedophile...email your paypal info annika's bitch

Posted by: Scof on Nov. 20, 2006

LMAO, don't worry, your rectal bleeding should stop in a week or so. LLLLLoyd's will take much longer. I see you're from the hater Hart's school of graceful losing.

Posted by: Casca on Nov. 20, 2006

Try about two pinches of kosher salt in the mixture itself. It tends to help break the milk/cream down. I like using eggs to give the confection a more custard-like texture. G'Luck.

Posted by: Uncle Pinky on Nov. 20, 2006

The ice cream looks delicious ! And don't worry about the texture too much, just think about it as something that makes it unique, you know, like Camembert, that French cheese some adore and others can't stand.
Website hosting

Posted by: Simone on Nov. 20, 2006

Hey I was returning the "bitch" you threw at me in the glendale post, plus you always refer to yourself as annika's bitch! Anyhow, I'm confident after going into Eugene and winning that my Wildcats could give 'dem buckeyes a run for their money! Too bad can't bet on that hah!

Posted by: Scof on Nov. 20, 2006

Yes, and you're still on crack. Feel free to seek sporting action from me whenever the spirit strikes you. I'm always looking for profit streams.

Posted by: Casca on Nov. 20, 2006

They look like tits. Sweet, milky and tasty!

Posted by: Radical Redneck on Nov. 21, 2006

Looks like it would go great with my recipe for pumpkin cheesecake. Must experiment. Be back after the coronary.

Posted by: physics geek on Nov. 21, 2006

How about substituting sweetened condensed milk for the cream? There's this fabulous thing called Dulce La Leche, you can find it in your ethnic food aisle. I'm making a pumpkin panna cotta this year, and I'm using half sweet condensed milk and half dulce la leche. It gives a great, full bodied caramelly undertone to the pumpkin.

Good luck!

Posted by: NuggetMaven on Nov. 22, 2006