Because MFP, and because pumpkin season is upon us...
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PaulaWallaDingDong
Posts: 4,648 Member
Submitted for your mockery/amazement...
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Wouldn't that freeze into a sorbet-like rock rather than ice cream due to the lack of fat and incorporated air?0
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I have no idea. The banana ice cream lovers might know. Pumpkin puree does have a LOT of water. My attempts at real pumpkin ice cream all bricked on me. I just stick to custard-based vanilla with sweet-flavored booze nowadays.0
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Hmm. Yuck, lol.0
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"Clean eating" *gag*
The number of fonts is dizzying.
The recipe itself is an insult to all taste buds.
Also, that's sorbet, not ice cream.
If you need a pumpkin pie ice cream recipe, I have one. It ain't "dairy free" or any of that BS, but it's damn good ice cream.0 -
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Ugh, I'll just eat pumpkin ice cream for fewer calories...0
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Here's some recipes. Haven't tried any of them. http://jillconyers.com/2014/09/25-pumpkin-recipes/0
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If anyone tried to make anything out of a halloween pumpkin, they'd tell you it was flavorless at best. A complete waste of time.
I don't know why they keep showing the halloween stereotype when talking about pumpkin flavor.
However, there are pumpkins such as the Hokkaido variety that will make an outrageously good pumpkin soup.
Mmm, Hokkaido...
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andrikosDE wrote: »If anyone tried to make anything out of a halloween pumpkin, they'd tell you it was flavorless at best. A complete waste of time.
I don't know why they keep showing the halloween stereotype when talking about pumpkin flavor.
However, there are pumpkins such as the Hokkaido variety that will make an outrageously good pumpkin soup.
Mmm, Hokkaido...
True. We make everything "pumpkin" out of halloween pumpkins, and it is completely flavorless, which is why we add cinnamon, nutmeg, allspice and ginger. What we call "pumpkin flavor" is actually the spices.0 -
Skinnytaste has an awesome compilation of skinny pumpkin recipes
http://www.skinnytaste.com/2013/10/50-pumpkin-recipes.html?m=10 -
kshama2001 wrote: »
You only need to say it once, but that PSL better be there when I arrive or things are going to turn ugly.0 -
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andrikosDE wrote: »If anyone tried to make anything out of a halloween pumpkin, they'd tell you it was flavorless at best. A complete waste of time.
I don't know why they keep showing the halloween stereotype when talking about pumpkin flavor.
However, there are pumpkins such as the Hokkaido variety that will make an outrageously good pumpkin soup.
Mmm, Hokkaido...
I always grow about a dozen baby pams in my back yard. They're a more manageable size (like a canteloupe) and have a much darker flesh and richer flavour than jackolanterns.0 -
andrikosDE wrote: »If anyone tried to make anything out of a halloween pumpkin, they'd tell you it was flavorless at best. A complete waste of time.
I don't know why they keep showing the halloween stereotype when talking about pumpkin flavor.
However, there are pumpkins such as the Hokkaido variety that will make an outrageously good pumpkin soup.
Mmm, Hokkaido...
I actually like to eat the big pumpkins. I don't think they are tasteless at all and I like the stringy texture in certain recipes, especially in pie and bread.0 -
Are the bananas necessary? I've never been a fan of bananas.0
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Need2Exerc1se wrote: »Are the bananas necessary? I've never been a fan of bananas.
I like bananas. I hate *most* things with bananas in them. No clue why all these "healthy alternatives" have bananas except they provide a "natural" source of a lot of sugar. But then everything is banana flavored. :sad:0 -
PaulaWallaDingDong wrote: »andrikosDE wrote: »If anyone tried to make anything out of a halloween pumpkin, they'd tell you it was flavorless at best. A complete waste of time.
I don't know why they keep showing the halloween stereotype when talking about pumpkin flavor.
However, there are pumpkins such as the Hokkaido variety that will make an outrageously good pumpkin soup.
Mmm, Hokkaido...
True. We make everything "pumpkin" out of halloween pumpkins, and it is completely flavorless, which is why we add cinnamon, nutmeg, allspice and ginger. What we call "pumpkin flavor" is actually the spices.
In the United States......there are Jack-O-Lantern pumpkins. These were developed for sheer size......these are NOT pumpkins used for baking purposes. These are used for decorative purposes.
Small, dark orange pumpkins are used for baking. In the U.S. canned pumpkin is available year round.0 -
If someone made it and offered me some then I would try it but I'd never make it myself. If I want ice cream I eat real ice cream.0
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Strawblackcat wrote: »Wouldn't that freeze into a sorbet-like rock rather than ice cream due to the lack of fat and incorporated air?
From what I saw on Hack My Life the other night, your actually only supposed to freeze the banana's. Then throw the frozen banana's + optional ingredients in a blender until smooth. I haven't actually tried it yet, so no idea if it works like it showed on tv or not.0 -
The UK is rubbish for pumpkin as it's in the supermarkets for the week or two running up to Halloween and then they're never to be seen of again. Saying that I've never found a pumpkin that tasted good (grown and shop brought). My sister makes a mean pumpkin and chilli soup but it only tastes of chillies.0
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PaulaWallaDingDong wrote: »andrikosDE wrote: »If anyone tried to make anything out of a halloween pumpkin, they'd tell you it was flavorless at best. A complete waste of time.
I don't know why they keep showing the halloween stereotype when talking about pumpkin flavor.
However, there are pumpkins such as the Hokkaido variety that will make an outrageously good pumpkin soup.
Mmm, Hokkaido...
True. We make everything "pumpkin" out of halloween pumpkins, and it is completely flavorless, which is why we add cinnamon, nutmeg, allspice and ginger. What we call "pumpkin flavor" is actually the spices.
In the United States......there are Jack-O-Lantern pumpkins. These were developed for sheer size......these are NOT pumpkins used for baking purposes. These are used for decorative purposes.
Small, dark orange pumpkins are used for baking. In the U.S. canned pumpkin is available year round.
I live in the US, and we do use carving pumpkins for baking. My mom always used to skin them, cut them up, freeze them and use them to make pies at Christmas time. I know what pumpkins are. I've used canned pumpkin. It tastes like...pretty much nothing, without the spices.0
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