I got home today from work a little early, which afforded me the time to work with the little heifer, Pansy. She has graduated to the larger halter with the help of a couple of new holes in the strap to allow me to tighten it a bit more. After about an hour and a half, she is leading a little better, but still needs some work. It is a perfect day to milk the cow, Violet again, so I put her in a separate corral where she could have access to lots of fresh green grass and water. Her calf is quite big now, so he drinks a lot. I only have time to leave her penned up for about 4 hours, so will probably only get a quart or so. But that is enough to make some ice cream. Since I have all this lovely pureed fresh pumpkin, it is time to make some ice cream with it. Here is how it is done:
You will need:
An Ice Cream Maker (read and follow the directions for use)
Rock salt
Ice
Recipe for Pumpkin Pie Ice Cream (as follows - makes about 1- 1/2 quarts):
Pumpkin Pie Ice Cream:
2 cups whole fresh milk
2 cups fresh cream
1-1/2 cups granulated sugar
dash of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1-1/2 cups fresh cooked pumpkin
Combine all ingredients in a large bowl and whisk together until well mixed. Pour pumpkin mixture into the ice cream maker's inner container and follow the manufacturer's directions for freezing the ice cream. You can enjoy the ice cream now, or scoop finished ice cream into a freezer safe container and store in the freezer. It should be used within one week for best flavor. Here is a picture of the finished product:
This is soooo good! Put some in a bowl, drizzle some caramel sauce over the top, and enjoy!!
Tammie