November 06, 2016
Desserts, Freezer, Dairy,
Fruit, Cranberry, Vegetables, Pumpkin , Easy/Beginner Cooking, Kid Pleaser, Christmas, Summer, Thanksgiving, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Heavy Cream, Kosher Dairy more
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"This is a semifreddo-style frozen custard that provides all the satisfaction of your favorite slow-churned ice-cream without the need for a bulky and expensive ice cream machine. The 8 hours of "cook" time is actually freezer time."
Whisk together milk, sugar, eggs, and salt in a medium saucepan. Cook over medium heat, whisking constantly until mixture is steaming and sugar dissolves (mixture should feel smooth when rubbed between your fingers) about 5 minutes. Remove from heat; whisk in canned pumpkin, pumpkin pie spice, and vanilla. Pour mixture into a large freezer-safe bowl; cover and freeze 45 minutes.
Meanwhile, beat cream with an electric mixer fitted with whisk attachment on high speed until stiff peaks form. Stir about one-third of whipped cream into pumpkin mixture until evenly combined, then, in two additions, fold in remaining whipped cream. Cover and freeze until firm 8 to 12 hours.
Place cranberries, sugar, water, and lemon juice in a small saucepan; bring to a boil over high. Cook, stirring often, until thick and syrupy, about 5 minutes. Remove pan from heat; stir in raspberries, vanilla, and salt.
Serve compote with ice cream.
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