BOO! ... is the cry of the ghost which makes the hair on his head and freezes the blood to the bone ...
A ghost and an internet survivor who has survived a break from the internet for over 6 months.
You scared?
A ghost and an internet survivor who has survived a break from the internet for over 6 months.
You scared?
Happy Halloween!
The following recipe is by far my favorite ice cream recipe. Perhaps you too are reluctant to the idea of tasting the pumpkin ice. I was initially with this assumption it would be too pronounced vegetal taste. Shame on me! What evil bias, especially for a fan of squash! This is a Williams Sonoma recipe. I have not changed anything, I find it perfectly sweet and fragrant as it is.
Ice Cream Butternut Squash or Pumpkin Ice Cream
Ingredients for about 1 liter:
- 500 ml cream
- 150 g brown sugar
- 2 tablespoons molasses (or maple syrup)
- 5 egg yolks
- 1 / 2 teaspoon ground cinnamon
- 1 / 2 teaspoon ground ginger
- 1 / 2 teaspoon nutmeg cage freshly ground
- 250 g of mashed butternut squash or pumpkin *
- 1 / 2 teaspoon vanilla flavoring
- 1 tablespoon dark rum (optional-I did not set) *
mashed canned pumpkin gives a result very consistent. However, we can use the mashed potatoes. You can access a simple technique to make pumpkin puree by here (click) .
Method:
1 - Whisk the egg yolks, spices and 125 ml of cream in a medium mixing bowl.
Heat the remaining cream (375 ml), sugar and molasses in a medium saucepan over medium heat until simmering, not boiling and stirring frequently with a wooden spoon. This should take 4-5 minutes.
Begin whipping the egg yolks and pour about 1 / 4 cream in a thin stream flowing over the rim of the bowl, while continuing to whip. If the cream is directly paid too much on the yellow, they will cook and it will start over with new ingredients. When the yolks are tempered, pour the remaining cream and slowly return it to saucepan. Cook gently over medium heat, stirring constantly, for 4-5 minutes or until a furrow on his finger into the cream that covers the back of a wooden spoon remains unchanged.
2 - Add the pumpkin puree and vanilla flavoring and cream to cool, pour into a container and then put it into another container, more large, which is poured into cold water and ice. After 30 to 45 minutes, remove plastic wrap directly on surface of the cream and refrigerate for at least 3 hours and up to 24 hours.
3 - Pour into ice cream maker. Add rum 1 minute before the end of the cycle.
This gives a firmer consistency and flavor developed by freezing ice for at least 3 hours before serving.
And to accompany:
Ingredients for about 1 liter:
- 500 ml cream
- 150 g brown sugar
- 2 tablespoons molasses (or maple syrup)
- 5 egg yolks
- 1 / 2 teaspoon ground cinnamon
- 1 / 2 teaspoon ground ginger
- 1 / 2 teaspoon nutmeg cage freshly ground
- 250 g of mashed butternut squash or pumpkin *
- 1 / 2 teaspoon vanilla flavoring
- 1 tablespoon dark rum (optional-I did not set) *
mashed canned pumpkin gives a result very consistent. However, we can use the mashed potatoes. You can access a simple technique to make pumpkin puree by here (click) .
Method:
1 - Whisk the egg yolks, spices and 125 ml of cream in a medium mixing bowl.
Heat the remaining cream (375 ml), sugar and molasses in a medium saucepan over medium heat until simmering, not boiling and stirring frequently with a wooden spoon. This should take 4-5 minutes.
Begin whipping the egg yolks and pour about 1 / 4 cream in a thin stream flowing over the rim of the bowl, while continuing to whip. If the cream is directly paid too much on the yellow, they will cook and it will start over with new ingredients. When the yolks are tempered, pour the remaining cream and slowly return it to saucepan. Cook gently over medium heat, stirring constantly, for 4-5 minutes or until a furrow on his finger into the cream that covers the back of a wooden spoon remains unchanged.
2 - Add the pumpkin puree and vanilla flavoring and cream to cool, pour into a container and then put it into another container, more large, which is poured into cold water and ice. After 30 to 45 minutes, remove plastic wrap directly on surface of the cream and refrigerate for at least 3 hours and up to 24 hours.
3 - Pour into ice cream maker. Add rum 1 minute before the end of the cycle.
This gives a firmer consistency and flavor developed by freezing ice for at least 3 hours before serving.
And to accompany:
Cookies Gingersnaps
Ingredients:
- 170 g butter
- 60 ml of molasses (or maple syrup or honey)
- 150 g sugar
-
1 egg - 315 g flour semi-complete
- 1 and 1 / 2 teaspoons baking soda
- 1 pinch of salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
Method:
In the bowl of a food mixer fitted with the K (or in a blender or by hand of course), combine butter, molasses and sugar. Add remaining ingredients until a dough is formed, no more. It is advisable to mix together the flour, salt, baking soda and spices in advance so that each ingredient is harmoniously mixed into the dough.
form a ball, flatten into a disk. Wrap with plastic wrap and refrigerate for at least 3 hours.
Preheat oven to 375 degrees F or 190 ° C. Cover
two sheets of baking paper. Divide dough in half and work with one half at a time, the other remaining in the refrigerator during this time.
To achieve "real" gingersnaps:
Take a teaspoon of dough into a ball. Dip in sugar and place on plate, top sweetness. Although space small balls of dough on the plate.
For gingersnaps way cookie lowered:
Roll dough on a floured surface with floured rolling pin. The dough should not be too thin. Cut with cookie cutter or just cut out circles using a floured glass. Carefully transfer the plates.
Bake 7-8 minutes (a little more for snaps), depending on the size and thickness of cookies, or until edges are lightly browned (the center remains soft cookies).
Carefully transfer to a rack and let cool.
Store in an airtight container.
Enjoy!
Ingredients:
- 170 g butter
- 60 ml of molasses (or maple syrup or honey)
- 150 g sugar
-
1 egg - 315 g flour semi-complete
- 1 and 1 / 2 teaspoons baking soda
- 1 pinch of salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
Method:
In the bowl of a food mixer fitted with the K (or in a blender or by hand of course), combine butter, molasses and sugar. Add remaining ingredients until a dough is formed, no more. It is advisable to mix together the flour, salt, baking soda and spices in advance so that each ingredient is harmoniously mixed into the dough.
form a ball, flatten into a disk. Wrap with plastic wrap and refrigerate for at least 3 hours.
Preheat oven to 375 degrees F or 190 ° C. Cover
two sheets of baking paper. Divide dough in half and work with one half at a time, the other remaining in the refrigerator during this time.
To achieve "real" gingersnaps:
Take a teaspoon of dough into a ball. Dip in sugar and place on plate, top sweetness. Although space small balls of dough on the plate.
For gingersnaps way cookie lowered:
Roll dough on a floured surface with floured rolling pin. The dough should not be too thin. Cut with cookie cutter or just cut out circles using a floured glass. Carefully transfer the plates.
Bake 7-8 minutes (a little more for snaps), depending on the size and thickness of cookies, or until edges are lightly browned (the center remains soft cookies).
Carefully transfer to a rack and let cool.
Store in an airtight container.
Enjoy!
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