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1 1/4 cups
whole milk
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3/4 cup
dark Muscavado sugar
Dispensers and Storage Options
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1 1/2 tablespoons
molasses
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1 1/3 cups
pumpkin puree
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1 teaspoon
cinnamon
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3/4 teaspoon
ground ginger
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1/8 teaspoon
nutmeg, freshly ground
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1 1/2 cups
heavy cream
Whipped Cream Whippers Options
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1 teaspoon
pure vanilla extract
Vanilla Selections Options
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Equipment List:
Cooking Instructions
In the jar of a blender, place 1 cup milk, muscavado sugar, molasses, pumpkin puree, cinnamon, ginger and nutmeg. Blend on high until smooth, about 30 seconds. Transfer to a bowl, whisk in remaining milk and heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use.
Turn on ice cream maker. Pour pumpkin mixture into freezer bowl. Mix until desired consistency, about 20 - 25 minutes. Begin checking consistency after 12 - 15 minutes. Serve in cones or cups, adding mix-ins while dispensing.
Serves 8.
chefs™ Kitchen