I consider my first attempt at pumpkin ice cream an abject failure. It wasn’t bursting with flavor as I had hoped. I had better results using pumpkin ice cream flavoring, but it still bothered me that I couldn’t make a “proper” pumpkin ice cream. A reader left a comment on that original blog entry that inspired me to give this another try and I’m super happy that I did. This version is outstanding! Please disregard the previous one.
Tuesday, October 25, 2016
Tuesday, October 11, 2016
I stumbled on this flavor combination thanks to Snoqualmie Ice Cream. The “spicy” in the name isn’t referring to peppers. It’s cinnamon. I decided to use real cinnamon in my low carb conversion due to the uneven results with cinnamon ice cream flavorings that I’ve obtained recently. Therefore, you must use a cooked ice cream base. The instructions below specifically use my Philadelphia-style base because that’s the only way I attempted it. I’ll leave it as an exercise to the reader to attempt a French-style custard base version of this flavor. The main difference will probably the amount of flavorings.