Pumpkin Ice Cream With Cranberry-Raspberry Compote
Recipe: #25186
November 06, 2016
Categories: Desserts, Cranberry, Pumpkin, Christmas, Thanksgiving, Vegetarian, Make it from scratch, Kosher Dairy, , more
"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."
Ingredients
- FOR THE ICE CREAM
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- FOR THE COMPOTE
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Nutritional
- Serving Size: 1 (214.2 g)
- Calories 354.9
- Total Fat - 19.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 118.8 mg
- Sodium - 124.8 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 2.7 g
- Sugars - 36.1 g
- Protein - 4.7 g
- Calcium - 103.1 mg
- Iron - 0.7 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.1 mg
Step by Step Method
PREPARE THE ICE CREAM
Step 1
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.
Step 2
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.
PREPARE THE COMPOTE
Step 3
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.
Step 4
Serve compote with ice cream.
Tips
No special items needed.