3 C half and half
14 oz can sweetened condensed milk
2 T pumpkin pie spice
4 t bourbon, optional
2 t vanilla
pinch salt
Place pumpkin purée in nutmilk bag.
Using both hands, spread purée thinly in bag and squeeze.
Purée should yield at least 1/2 C pumpkin water.
Place dried pumpkin purée, spice, vanilla, and salt in blender.
2 t vanilla
pinch salt
Place pumpkin purée in nutmilk bag.
Using both hands, spread purée thinly in bag and squeeze.
Purée should yield at least 1/2 C pumpkin water.
Place dried pumpkin purée, spice, vanilla, and salt in blender.
If planning to freeze after churning, add 4 t bourbon.
Add as much sweetened condensed milk as easily comes out.
Blend very well; pumpkin should be extremely smooth.
Pour some half and half into milk can, stir, and add to blender.
Blend and repeat until all half and half has been used.
Add as much sweetened condensed milk as easily comes out.
Blend very well; pumpkin should be extremely smooth.
Pour some half and half into milk can, stir, and add to blender.
Blend and repeat until all half and half has been used.
Yields 2 batches ice cream, about 2 3/4 C each before churning.
LTK
LTK
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