INGREDIENTS 1 (15-oz.) can pumpkin puree 2 c. whole milk 2 c. heavy cream 1 c. packed brown sugar (or if you want to make this sugar free add 1.5 c. of 1-to-1 sugar substitute) 6 large egg yolks 1 tsp. pure vanilla extract 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/4 tsp. kosher salt DIRECTIONS
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INGREDIENTS
¾ cup whole milk ½ cup granulated sugar Pinch kosher salt 1½ cups heavy cream 1½ tsp pure vanilla extract 2 tsp imitation butter flavoring 1/4 -1/3 cup (or more) rainbow sprinkles INSTRUCTIONS
Oh my gosh! I am in pure full-fat, creamy goodness heaven with this farm fresh cream I got from my friends farm. And then to add cinnamon to the mix... OH. MY. GOODNESS!!! Pinch, me - I think I am dreaming!! I usually make the regular ice cream for my hubby and friends, but this is the first time I have made some for ME (and just me, yes, I am hoarding this one) that is sugar free! Don't worry, I have included the non-sugar free recipe as well :) INGREDIENTS
1 cup whole milk 3/4 cup sugar substitute (such as Splenda) pinch kosher salt 2 cups heavy cream (if you can get farm fresh cream, I highly recommend it) 1 to 2 teaspoons pure vanilla extract 1 to 2 tablespoons of ground cinnamon (depends on how strong you want the flavor, I use 2) INSTRUCTIONS
If you want to make this NOT Sugar Free, then here is the recipe: ¾ cup whole milk ½ cup granulated sugar Pinch kosher salt 1½ cups heavy cream 1½ tsp pure vanilla extract 1 to 2 tablespoons of ground cinnamon (depends on how strong you want the flavor, I use 2) Instructions are the same as above. |
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