Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Perfectly Paired with a gluten-free
graham cracker and/or chocolate syrup.

Pumpkin Pie Ice Cream

4  cups half and half  (or see listed substitutions)

2  cups heavy whipping cream

2  vanilla beans  (or see listed substitutions)

1  and  1/2 cups white sugar

1/2  cup light brown sugar

7.5 oz canned pumpkin (1 cup)

1  teaspoon nutmeg

1  teaspoon ground cinnamon

1/2  teaspoon ground ginger

1/4  teaspoon ground cloves

Combine all dairy into a saucepan along with all the sugar. 

Split and scrape the vanilla beans into the dairy and sugar mixture. 

Bring to 170 degrees F. to dissolve sugar then let cool to room temperature. 

Once cooled completely, chill in the refrigerator overnight. 

NOTES:

When cooking diary on a stovetop - be VERY watchful!  It can erupt like a volcano-science-experiment up and out of your saucepan! Stir constantly and check the temperature often.

IF  USING  LIQUID  VANILLA  AS  A  SUBSTITUTION:  

Add vanilla AFTER sugar is dissolved and mixture is removed from heat.

Combine pumpkin and add the listed spices. 

Mix in a bowl to combine, then cover and chill overnight in the refrigerator. 

The next day, take pumpkin and dairy mixture out. 

Filter dairy mixture to remove large vanilla bean pieces. 

Add some of the dairy mixture to the pumpkin and mix well to loosen it up. 

Then combine both the dairy mixture and pumpkin mixture together thoroughly. 

Freeze in your ice cream freezer according to the manufacturer's instructions.

Let the ice cream harden for at least two hours unless serving immediately.

ADDITIONAL  INSTRUCTIONS  FOR

A  KITCHEN  AID  ICE  CREAM  BOWL:

MAKES  2  BATCHES!!!  

Split your combined final mixture in 1/2.  

(Keep one 1/2 in the fridge until your bowl is ready for use again in the next few days…)  

Retrieve your Kitchen Aid Ice Cream Bowl from the freezer and put to use immediately.  

Place white ice cream paddle in the bowl before adding ice cream mixture.  

Attach corresponding spring attachment to the rotating arm of the Kitchen Aid machine. 

Mix for 30 minutes on “stir” OR your lowest setting. 

Substitutions:

FOR - 4 cups half and half

SUB - 1 cup water, 1 cup whole milk, 2 cups whipping cream

FOR - vanilla beans

SUB - 1 and 1/2 teaspoons Mexican vanilla  OR  vanilla

Click Link FOR:   

 Mama Jo's Recipe Blog TABLE OF CONTENTS  

“Nic’s Amazing Natural Yeast Vegan (REALLY Amazing!) Orange Rolls - A recipe she created from her "oh so creative brain!" for her transitory vegan husband - whom she loves”

Text between Mama Jo and Nic as follows:

You can put it on your blog.

But you have to call it: 

Nic’s amazing Natural yeast vegan (REALLY amazing!) orange rolls - A recipe she created from her "oh so creative brain!" for her transitory vegan husband - whom she loves.

Sweet Orange 🍊 Rolls

Dough:

5 cups unbleached flour

1/2 teaspoon salt

1/2 cup sugar (OR Mama Jo's preferred: 2/3 cup sugar for a bit sweeter dough)

1/2 cup Natural Yeast start

1 cup water

1 orange zest (OR Mama Jo's preferred: 5-6 clementines)

1 orange/clementine juices + enough water to make one more cup

Let rise 8 hours or until double.

Roll out 1/2 of the dough at a time - “cinnamon roll” style - into rectangle - and then cover with 1/4 cup butter or 1/4 coconut oil and about a 1/2 cup sugar. 

Roll up and CUT into 6 rolls with floss.

Repeat for other 6 rolls.

Let cut rolls rise until double. 

Bake at 350 30 minutes.

When done cover in glaze.

Glaze:

1 orange zest (OR Mama Jo's preferred: 5-6 clementines)

1 orange juice (OR Mama Jo's preferred: 5-6 clementines)

5-6 Tablespoons butter or coconut oil

3-4 cups powder sugar

Let them cool before you glaze!

Timeline that works for Nic:

Maybe start early am

Let rise til double about 4 pm

Let rise again

Bake before you go to bed

Glaze in the morning 

Or start when you go to bed

Roll out in the morning 

Let rise til 12

Bake

Cool done by 2 ish...

Click Link FOR:   

 Mama Jo's Recipe Blog TABLE OF CONTENTS