| 283.5 g 7.18 g 187.7 g 864 g 3.5 g 2 ea |
Sugar, Granulated I011G Cinnamon Egg Yolks Half and Half Vanilla Extract Cinnamon Sticks |
Directions:
- Combine sugar and cinnamon
- Add egg yolks to sugar and whisk until fluffy
- Slowly heat half & half with vanilla and cinnamon sticks to 180°F, stirring to avoid scorching
- While continuously whisking, slowly add 1/2 of the half and half to the egg mixture
- Pour the eggs back into the sauce pan and continue cooking until mixture is thick-coats the back of a spoon
- Strain and cool immediately. Let cool overnight
- Add mixture to ice cream machine and follow manufacturer instructions
Notes:
Garnish with brownies or chocolate syrup
Pumpkin Pie
| 1 1/2 cups 1 tsp 2 Tbl 4 ea 29 oz 24 oz 4 cups 1 cup |
Sugar
Salt Pumpkin Pie Seasoning (G49388) Eggs, Whole Pumpkin Puree Evaporated Milk Ground Ginger Snap Cookies Butter, unsalted—melted |
Directions:
- Mix butter and gingersnap cookies in a large mixing bowl
- Divide and press into two 9" pie tins
- Place in a preheated 425°F oven for 5 min
- While cooking, mix remaining ingredients in a bowl until well incorporated
- Remove crust from oven and fill with pumpkin mixture (Note: there will be more than enough for 2 pies)
- Place filled pies into 425°F oven for 15 min
- Reduce heat to 350°F and bake for an additional 40-50 min, until toothpick comes out clean
