August
12
17:07
Home // Prescriptions

Pumpkin ice cream with cookies

Ingredients:
  • Milk - 2 cups
  • cornstarch - 4 teaspoons
  • heavy cream - 1 1/4 cups
  • sugar - 2/3 cup corn syrup
  • - 2 tbsp.
  • spoon of salt - 1/4 teaspoon
  • softened cream cheese - 3 tbsp.Spoon pumpkin puree
  • - 1 cup
  • ground ginger - 1 tsp
  • cinnamon - 1 teaspoon vanilla extract
  • - 1 teaspoon ginger cookies
  • - 1/2 cup
  • whiskey - 2 tbsp.spoon (optional)
instructions

1. In a bowl, mix 1/4 cup of milk and corn starch, put aside.The pot mix remaining milk, cream, sugar, corn syrup and salt.Bring to a boil over medium heat.2. Cook for 4 minutes, add the starch mixture.Bring to a boil and cook, stirring, until the mixture thickens, about 2 minutes.3. Put the cream cheese in a bowl, pour 1/4 cup of the hot milk mixture and beat until smooth.Then whisk with the remaining milk mixture.4. Add the pumpkin puree, vanilla, ginger and cinnamon.5. Pour the mixture into a plastic bag, seal and dip in a bowl of ice water.6. Pour the mixture into an ice cream machine and follow the manufacturer's instructions

.7. Put ice cream into a container for storing and freezing for about 2 hours in the freezer.8. Remove the ice cream from the freezer and mix with crushed ginger biscuits and whiskey, if used.Put back in the ice cream freezer and freeze 2 1/2 hours to 1 week.

Servings: 4

Related Posts