Ice cream season is upon us. Nearly. And hey...so is Halloween, not that I think of that being a thing, but it kind of is becoming a thing yes? In my neighborhood it is at least. And I am in the USA as I write this and am surrounded by pumpkin carvers, decorations, pumpkin spice EVERYTHING and Disneyland is fully themed with Halloween. I had no idea...I lived here for years, not sure where I was each Halloween, but really?? Never knew till this trip. SO here is my salute to pumpkin spice and summer pending. You do need doTERRA oils to get the full benefits of flavour, but you can replace all of the oils with dry spices. Use about 1/2 tsp of anything but ground cloves. Use a pinch of cloves if you don't have the oil.
Happy Summery, Halloween!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams pumpkin, peeled, roughly cubed
- 140 Grams Pure Maple Syrup
- 200 Grams whole milk
- 200 Grams cream
- 2 large eggs
- 8 Drops Cinnamon Bark Oil BUY
- 2 Drops doTERRA Oils ginger oil BUY
- 2 Drops doTERRA Oils clove oil BUY
- 1 Teaspoon ground nutmeg
- 1/2 Teaspoon ground allspice
- 2 Teaspoons Vanilla Bean Paste BUY
- Toasted walnuts or pecans if desired
Place the pumpkin and maple syrup into Thermomix bowl and chop 5 sec/speed 7.
Scrape down sides of bowl and lid and cook 8 min/100°C/speed 3.
Blend 1 min/speed 7.
Scrape down sides of bowl and lid and add all other ingredients (except the pecans), in the order listed.
Cook 8 min/80°C/speed 4. Cool custard completely before placing into the fridge for up to 12 hours.
Churn in traditional ice cream churner or freeze into blocks.
If freezing, place half the mixture into Thermomix bowl and blend 10 sec/speed 8. Add remaining blocks and blend for up to 2 min/speed 8 with the aid of the spatula.
Serve immediately with toasted walnuts/pecans or refreeze until use.
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