Pumpkin Ice Cream
Makes 2 servings
INGREDIENTS
3/4 cup heavy cream, cold
1/3 cup whole milk, cold
2 teaspoons ground pumpkin pie spice
2 tablespoons canned pumpkin puree
1/3 cup dark brown sugar or other sweetener
1 teaspoon fresh lemon juice
A pinch of kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon butter extract
METHOD
1.
In a mixing bowl, stir together all ingredients until smooth.
2.
Pour cold mixture into Ice Cream Maker.
3.
Press HARD setting and spin until soft serve consistency is achieved or
until machine beeps.
4.
Serve immediately or transfer to a freezer-safe container and freeze for
up to 2 days.
Butter Pecan Ice Cream
Makes 2 servings
INGREDIENTS
3/4 cup heavy cream, cold
1/2 cup whole milk, cold
1/3 cup light brown sugar, packed or other sweetener
Two pinches of kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon butter nut extract
1 cup chopped pecans, toasted and frozen
METHOD
1.
In a mixing bowl, stir together all ingredients, except frozen pecans.
2.
Pour cold mixture into Ice Cream Maker.
3.
Press HARD setting and spin until soft serve consistency is achieved or
until machine beeps.
4.
Fold in frozen pecans by hand using a spatula.
5.
Serve immediately or transfer to a freezer-safe container and freeze for
up to 2 days.
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