Pumpkin and Pecan Ice Cream
|Caster sugar||6 Ounce (3/4 Cup / 185 Grams)|
|Cooked mashed pumpkin||1 1⁄2 Cup (24 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs), whipped|
|Vanilla essence||3 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Chopped pecan nuts||1 Cup (16 tbs)|
1. Beat egg yolks with sugar until thick, pale and creamy. Fold in mashed pumpkin, whipped cream, vanilla essence, cinnamon and nutmeg.
2. Pour mixture into a loaf tin, cover with foil and freeze until partially set.
3. Remove from freezer, break up any ice with a fork, beat mixture with electric mixer until ice crystals are broken up. Return to freezer until partially set and repeat.
4. Fold pecan nuts into ice-cream; pour back into loaf tin, cover with foil and freeze until set.
Serving size: Complete recipe
Calories 3026 Calories from Fat 1961
% Daily Value*
Total Fat 226 g348.2%
Saturated Fat 88.9 g444.4%
Trans Fat 0 g
Cholesterol 1880.3 mg626.8%
Sodium 184 mg7.7%
Total Carbohydrates 220 g73.2%
Dietary Fiber 15 g60%
Sugars 180.8 g
Protein 39 g78.8%
Vitamin A 366.2% Vitamin C 32.2%
Calcium 57.6% Iron 45.4%
*Based on a 2000 Calorie diet