Pumpkin Ice Cream With Cranberry-Raspberry Compote Recipe - Recipezazz.com
This is a semifreddo-style frozen custard that provides all the satisfaction of your favorite slow-churned ice-cream without the need for a bulky and
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Ingredients
- *FOR THE ICE CREAM*
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/8 teaspoon salt (table salt)
- 2 large eggs
- 122 grams pureed pumpkin (canned, 1/2 cup)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 3 cups heavy cream
- *FOR THE COMPOTE*
- 1 cup cranberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 teaspoons fresh lemon juice
- 9 ounces fresh raspberries (2 cups)
- 1/4 teaspoon vanilla extract
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