2 c. Heavy cream
1 c. milk
2 eggs
3/4 c. sugar
1 c. canned pumpkin
1 t. cinnamon
1 t. nutmeg
Walnuts (optional)
Using a whisk, beat eggs in a bowl. Add sugar 1/4 c. at a time whisking until completely blended. Whisk in Cream and then milk. Pour 1/2 of Sweet cream base into a second bowl. Mix in the pumpkin thoroughly. Stir in cinnamon and nutmeg. Add remaining Sweet Cream Base. Place mixture into ice cream maker. Follow the manufacturer's instructions and freeze.
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