There is a store in Phoenix called Ranch Pro Markets that we visit about once a month. They have incredible sales on produce. Yellow onions 6 lbs. for $ .99 and right now pumpkin pie pumpkins are also 6 lbs. for $ .99! So, it's time to cook up some pumpkin!
Last year was the first time bought whole fresh pumpkin and made my own pumpkin, for pies. You know what? It was easy and a lot tastier than the expensive stuff you buy in a can. For this pumpkin ice cream I am using the last batch of pumpkin I froze in 2011.BAKING PUMPKIN/SQUASH Baking pumpkin is done exactly like you would cook a large squash.
1 large pumpkin for pies or a couple small sweet pumpkins
- Wash the exterior of pumpkin (a lot of dirty hands have handled the outside of your pumpkin)
- Slice, cutting along a rib of the pumpkin
- Clean out the seeds and stringy stuff with a large metal spoon, scraping to remove the gunk.
- Place pumpkin flesh side down in a baking pan.
- Cover tightly with foil.
- Bake on 350F for 1 hour, or until a fork easily pierces the skin and flesh.
- Cool; scoop out the cooked pumpkin, leaving the outer skin.
- Blend in food processor or blender until smooth.
- Run pumpkin through a sieve or food mill to remove any hard or fibrous matter.
- Use just like canned pumpkin in recipes.
- Extra may be frozen in labeled and dated containers.
Wash squash/pumpkin thoroughly.
Cut along one of the ribs, down through the middle of the stem.
Using a large metal spoon, clean out seeds and goop.
Place flesh side down in baking dish and cover tightly with foil.
Bake at 350F. for 1-hour, or until fork tender.
TIP: If you pre-measure pumpkin in 1/2-cup, 1-cup, and 1 1/2 cups you'll have the right amount ready for pie, scones, muffins, cookies, ice cream, sweet breads, cheesecake, and the list goes on . . . recipes.
Squash and pumpkin can actually be used interchangeably. Baked squash scooped out, salted and peppered with a pat of butter is delicious as a veggie!
FRESH PUMPKIN ICE CREAM Makes 2 1/2 quarts
2 cups heavy cream
2 quarts half and half or whole milk
1/2 cup white cane sugar
1/2 cup light brown cane sugar, don't pack it down
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
Scant 1/2 teaspoon ground cloves
Pinch of ground mace
Pinch of freshly grated nutmeg
1 cup pumpkin
*2 whole eggs
1 can of sweetened condensed milk or DIY Sweetened Condensed Milk (not condensed milk)
- In an 8-cup glass measuring bowl add cream, half and half and sugars, mix well with whisk.
- Measure out pumpkin into a microwavable 1-cup measure.
- Measure out spices into a small bowl, whisk together.
- Add spices to pumpkin; blend together well with wire whisk.
- Add pumpkin mixture to ice cream mixture.
- In pumpkin measuring cup, whisk up eggs and add to ice cream mixture.
- Add sweetened condensed milk and mix well.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Because this recipe makes 2 1/2 quarts of ice cream, you will need to make ice cream in 2 batches.
- Pour half of ice cream mixture into ice cream maker and freeze according to manufacturers instructions (I set my timer for 22-minutes to freeze my ice cream).
- *Please note: This recipe uses raw eggs. * If you are concerned about Salmonella, dip eggs in boiling water for 5 seconds and then into iced water to cool the egg shell quickly to keep the egg from cooking. I use our chickens' eggs and have never a problem.
Ingredients needed, minus the nutmeg.
Whisk spices into pumpkin.
Cover with plastic wrap and chill for at least 4-hours.Stir well before pouring half of ice cream mixture into ice cream machine.
It's ready to put into freezer containers to harden for a couple hours.A large plastic spoon works great for scooping out the soft ice cream and for scraping the hardened ice cream along the sides and bottom of the freezer bowl.
Leave a little ice cream on the paddle for the kids to lick off!
Super-Premium Pumpkin Ice Cream . . . will give Haagan Daz a run for it's money!
Place Pumpkin Ice Cream in freezer to harden.
A perfect Thanksgiving treat for the loved ones in your life who can't eat that piece of pumpkin pie because they're allergic to gluten. It's spicy pumpkin pie in a rich, custardy, ice cream!
Just the best Pumpkin Ice Cream on the Planet! If you're looking for a special dessert to WOW your company . . . This is the dessert!
Please don't forget to tell them you found it . . . Over at Julie's!!!
Posted with Blogsy
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