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| Pumpkin Rum Raisin Ice Cream |
Why not try something a bit different for Halloween?
Ingredients
8 ounces pumpkin purée, fresh or canned
1/3 cup superfine sugar, sieved
1 teaspoon each ground cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
Juice of half a lemon
1 8 3/4 oz can evaporated milk
1 3/4 cup heavy whipping cream
3 tablespoons rum
1/3 cup golden raisins
Method
Beat the pumpkin with the sugar, spices, lemon juice and evaporated milk. Whisk
the cream until thick but not stiff, then fold it into the pumpkin mixture with the rum.
Churn the mixture in an ice cream mixture according the manufacturer’s
directions, adding the raisins as the mixture becomes very thick.
An ice cream maker will give a smoother texture. If you do not have an ice cream
maker, freeze the ice cream in a suitable plastic container, beating it two or three
times while freezing.
Ingredients
8 ounces pumpkin purée, fresh or canned
1/3 cup superfine sugar, sieved
1 teaspoon each ground cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
Juice of half a lemon
1 8 3/4 oz can evaporated milk
1 3/4 cup heavy whipping cream
3 tablespoons rum
1/3 cup golden raisins
Method
Beat the pumpkin with the sugar, spices, lemon juice and evaporated milk. Whisk
the cream until thick but not stiff, then fold it into the pumpkin mixture with the rum.
Churn the mixture in an ice cream mixture according the manufacturer’s
directions, adding the raisins as the mixture becomes very thick.
An ice cream maker will give a smoother texture. If you do not have an ice cream
maker, freeze the ice cream in a suitable plastic container, beating it two or three
times while freezing.
