Cuisinart - you're free to use that!
For our anniversary, the hubs got me the Cuisinart Ice Cream Maker that I've been wanting.
I decided for our first experience, I would go all out - no reduced fat stuff. Let's make it real and see how it really works.
We were also wanting a nice fall ice cream and I found a recipe on the Cuisinart web site for a Pumpkin Pie Ice Cream.
I followed the recipe as is aside from the addition of the gingersnaps or cookies.
Very good and perfect for fall - would be great with a piece of apple pie.
It is pretty unhealthy though so next time we will try it lower in fat. On WW it's 6 points for a half a cup. Worth it but I think a reduced fat would be just as good.
Pumpkin Pie Ice Cream
Servings
Makes about fourteen 1/2-cup servings
Ingredients
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
Servings
Makes about fourteen 1/2-cup servings
Ingredients
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
Instructions
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g
For plain Pumpkin Ice Cream, omit cookies.
©2008 CuisinartCuisinart® is a registered trademark of Cuisinart, Stamford, CT 06902.
Nutritional information per serving:
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g
For plain Pumpkin Ice Cream, omit cookies.
©2008 CuisinartCuisinart® is a registered trademark of Cuisinart, Stamford, CT 06902.
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