🫙 From the Spice Rack
pumpkin ice cream
Pumpkin Ice Cream 5 1/3 ounces evaporated milk 2 eggs, separated 1/2 cup light brown sugar 1/4 teaspoon powdered ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cu...
maineasy
Ingredients8 items
Ingredients
- 51/3 ounces evaporated milk
- 2eggs, separated
- 1/2cuplight brown sugar
- 1/4teaspoonpowdered ginger
- 1/2teaspoonground cinnamon
- 1/4teaspoonground nutmeg
- 1cuppumpkin puree (canned or fresh cooked)
- 1/8teaspoonsalt
Directions
- 1
Pumpkin Ice Cream 5 1/3 ounces evaporated milk 2 eggs, separated 1/2 cup light brown sugar 1/4 teaspoon powdered ginger 1/2 teaspoon ground
- 2
Using a wire whisk beat the ingredients until smooth
- 3
Place top over simmering water and cook until custard thickens, stirring constantly
- 4
Remove from heat
- 5
Stir in 1 cup pumpkin puree
- 6
Set aside
- 7
In medium-size bowl beat egg whites, salt, and cream of tartar until stiff peaks are formed
- 8
Fold beaten egg whites into pumpkin custard