You may also like
Categories:
cream milk white sugar pumpkin puree ground allspice cinnamon ground cloves nutmeg brown sugar egg yolks
Viewed: 35 - Published at: 2 years agoIngredients
- 1 14 cups of 5% fat cream
- 34 cup whole milk
- 1 14 cups white sugar
- 34 cup canned pumpkin puree (not the pie filling)
- 14 teaspoon ground allspice
- 12 teaspoon cinnamon
- 18 teaspoon ground cloves
- 12 teaspoon nutmeg
- 12 cup packed brown sugar
- 5 egg yolks
Method
- Wisk sugars and egg together.Set aside.
- In a saucepan over low/meduim heat, heat milk,and cream .
- Do not boil but heat just until the edges start to bubble.
- Slowly add part of the heated milk to the eggs wisking constantly.
- This keeps the eggs from scrambling LOL.
- Add the heated egg mixture to the remaining milk in pan.
- Add spices and pumpkin and slowly cook until it thicken slightly and coats a spoon.
- Remove from heat.Strain through sieve.
- Pour into an ice cream maker and follow the manufacturs directions.
