About albert de leon's fba21- http://posts.fanbox.com/m51c4.....................................................................................................................................................................................................................................................................................................................................Making your own ice cream is always fun and this pumpkin ice cream is perfect for the holiday season. ........
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.Pumpkin ice cream recipe(video).................
How to make Pumpkin Ice Cream. Making your own ice cream is always fun and this pumpkin ice cream is perfect for the holiday season.
Ingredients
1 1/2 cups of light cream
6 eggs, yolks only
3/4 cup of sugar
1/2 tsp of vanilla
3/4 tsp of pumpkin pie spice
1 1/2 cups of heavy cream
1 1/2 cups of canned pumpkin
Instructions
1. Before you get started, freeze the freezer bowl for at least 1 hour. For best results, do this the night before.
2. In a heavy saucepan, scald the light cream.
3. In a medium bowl, whisk the yolks with the sugar and vanilla.
4. Gradually whisk in the cream.
5. Add the pumpkin pie spice into the yolk, sugar, and vanilla mixture.
6. Stir over medium heat for about 10 minutes, but do not boil.
7. Now whisk in the heavy cream and canned pumpkin meat.
8. Pass the mixture through a coarse strainer into a bowl to remove any cooked egg pieces.
9. Refrigerate until well chilled.
10. Now add the freezer bowl and dasher to the mixer and turn to speed 1. Pour in the chilled mixture and churn for ...............................................................................................................................................................................
Ingredients
1 1/2 cups of light cream
6 eggs, yolks only
3/4 cup of sugar
1/2 tsp of vanilla
3/4 tsp of pumpkin pie spice
1 1/2 cups of heavy cream
1 1/2 cups of canned pumpkin
Instructions
1. Before you get started, freeze the freezer bowl for at least 1 hour. For best results, do this the night before.
2. In a heavy saucepan, scald the light cream.
3. In a medium bowl, whisk the yolks with the sugar and vanilla.
4. Gradually whisk in the cream.
5. Add the pumpkin pie spice into the yolk, sugar, and vanilla mixture.
6. Stir over medium heat for about 10 minutes, but do not boil.
7. Now whisk in the heavy cream and canned pumpkin meat.
8. Pass the mixture through a coarse strainer into a bowl to remove any cooked egg pieces.
9. Refrigerate until well chilled.
10. Now add the freezer bowl and dasher to the mixer and turn to speed 1. Pour in the chilled mixture and churn for ...............................................................................................................................................................................
How to make Pumpkin Ice Cream. Making your own ice cream is always fun and this pumpkin ice cream is perfect for the holiday season.
Ingredients
1 1/2 cups of light cream
6 eggs, yolks only
3/4 cup of sugar
1/2 tsp of vanilla
3/4 tsp of pumpkin pie spice
1 1/2 cups of heavy cream
1 1/2 cups of canned pumpkin
Instructions
1. Before you get started, freeze the freezer bowl for at least 1 hour. For best results, do this the night before.
2. In a heavy saucepan, scald the light cream.
3. In a medium bowl, whisk the yolks with the sugar and vanilla.
4. Gradually whisk in the cream.
5. Add the pumpkin pie spice into the yolk, sugar, and vanilla mixture.
6. Stir over medium heat for about 10 minutes, but do not boil.
7. Now whisk in the heavy cream and canned pumpkin meat.
8. Pass the mixture through a coarse strainer into a bowl to remove any cooked egg pieces.
9. Refrigerate until well chilled.
10. Now add the freezer bowl and dasher to the mixer and turn to speed 1. Pour in the chilled mixture and churn for about 15-20 minutes
Ingredients
1 1/2 cups of light cream
6 eggs, yolks only
3/4 cup of sugar
1/2 tsp of vanilla
3/4 tsp of pumpkin pie spice
1 1/2 cups of heavy cream
1 1/2 cups of canned pumpkin
Instructions
1. Before you get started, freeze the freezer bowl for at least
2. In a heavy saucepan, scald the light cream.
3. In a medium bowl, whisk the yolks with the sugar and vanilla.
4. Gradually whisk in the cream.
5. Add the pumpkin pie spice into the yolk, sugar, and vanilla mixture.
6. Stir over medium heat for about 10 minutes, but do not boil.
7. Now whisk in the heavy cream and canned pumpkin meat.
8. Pass the mixture through a coarse strainer into a bowl to remove any cooked egg pieces.
9. Refrigerate until well chilled.
10. Now add the freezer bowl and dasher to the mixer and turn to speed 1. Pour in the chilled mixture and churn for about 15-20 minutes
Visit HolidayKitchen.TV for step by step instructions and to order the DVD!......................................................................................................................................................................Get more recipes! http://recipes.howstuffworks.com/#mkcpgn=yttlc1 | It's easy to make your own pumpkin ice cream! Learn how in this TLC Cooking video. Besides having your delicious ice cream, pumpkin is reach in vitamins Bcomplex and vitamin A.Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs & cats that are experiencing certain digestive ailments such as constipations, diarrhea, or hairballs. The higher fiber content helps to aid proper digestions.The medicinal properties of pumpkin include anti-diabetic, antioxidant, anti-carcinogen, and anti-inflammatory . The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon". The Frenchadapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".[2] The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico.[2][3]Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (450 kilograms).[4]
Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.[5][6]
Pumpkins generally weigh 9–18 lbs(4–8 kg) with the largest (of the species C. maxima) capable of reaching a weight of over 75 lbs (34 kg).[7] The pumpkin varies greatly in shape, ranging from oblateto oblong. The rind is smooth and usually lightly ribbed.[7] Although pumpkins are usually orange or yellow,[6] some fruits are dark green, pale green, orange-yellow, white, red and gray.[8]
Pumpkins are monoecious, having both male and female flowers on the same plant. The female flower is distinguished by the small ovary at the base of the petals. These bright and colorful flowers have extremely short life spans and may only open for as short a time as one day. The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are luteinand both alpha and beta carotene, the latter of which generates vitamin A in the body.[9]
Taxonomy
Pumpkin is the fruit of the speciesCucurbita pepo or Cucurbita mixta. It can refer to a specific variety of the species Cucurbita maxima orCucurbita moschata, which are all of the genus Cucurbita and the familyCucurbitaceae.[1]
Distribution and habitation
Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales.[10] Of the seven continents, only Antarctica is unable to produce pumpkins; the biggest international producers of pumpkins include the United States,Canada, Mexico, India, andChina.[11][12] The traditional American pumpkin is the Connecticut Field variety.[2]
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