Ice Cream Pumpkin Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 quart: Vanilla ice cream,
2 tsp: Pumpkin-pie spice,
3 pint: Whipping cream,
1 cup: Confectioners sugar,
1 tsp: Vanilla extract,
6: dr Red food coloring,
5: dr Yellow food coloring,
Candied citron, 1 1/2 x 1/4 x 1/4-inch
Directions:
Should be done a day ahead. Line two identical 1 1/2-quart bowls with foil.
Chill. Let ice cream soften slightly. Spoon 1 1/2 quarts into each bowl,
sprinkling with spice. Smooth tops and freeze, covered, overnight. To
assemble pumpkin: in lg chilled bowl, combine cream, sugar, vanilla, and
food coloring. Beat mixture till stiff. Refrigerate. Turn ice cream out of
bowls; remove foil. Place the 2 flat surfaces together to form a ball.
Place on a cookie sheet. With small spatula, spread whipped cream evenly
over ice cream ball; make grooves with spatula, to give a pumpkin-like
appearance. Insert piece of citron in top for a stem. Place pumpkin in
freezer till needed. Set pumpkin on serving tray. Decorate with autumn
leaves. Serve with chocolate sauce, if desired.
Source from luhu.jp
Chill. Let ice cream soften slightly. Spoon 1 1/2 quarts into each bowl,
sprinkling with spice. Smooth tops and freeze, covered, overnight. To
assemble pumpkin: in lg chilled bowl, combine cream, sugar, vanilla, and
food coloring. Beat mixture till stiff. Refrigerate. Turn ice cream out of
bowls; remove foil. Place the 2 flat surfaces together to form a ball.
Place on a cookie sheet. With small spatula, spread whipped cream evenly
over ice cream ball; make grooves with spatula, to give a pumpkin-like
appearance. Insert piece of citron in top for a stem. Place pumpkin in
freezer till needed. Set pumpkin on serving tray. Decorate with autumn
leaves. Serve with chocolate sauce, if desired.
Source from luhu.jp