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Receta Pumpkin Ice Cream Dessert
by Global Cookbook

Pumpkin Ice Cream Dessert
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  Raciónes: 6

Ingredientes

  • 1 1/4 c. Pillsbury's Best All Purpose Flour*, sifted
  • 1/4 c. Sugar
  • 1/4 tsp Salt
  • 2/3 c. Butter
  • 1/2 c. Funsten's Nuts, finely minced Pumpkin Ice Cream
  • 1 c. Pumpkin, cooked or possibly canned
  • 1/2 c. Firmly packed brown sugar
  • 1 tsp French's Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp French's Nutmeg
  • 1/4 tsp French's Cloves
  • 1 quart Vanilla ice cream, softened

Direcciones

  1. BAKE at 375 degrees.
  2. Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to create a crumb mix. Stir in nuts.
  3. Place 1/2 c. crumb mix in small pan. Press remaining mix proportionately over bottom and sides of a 9-inch round layer pan or possibly piepan. Bake in moderate oven (375 degrees) till delicately browned: crumbs-10 to 12 min; crust-15 to 20 min.* Cold.*For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease butter to 1/2 c.. Decrease
  4. Baking Time: crumbs-8-10 min; crust- 12 to 15 min. Pumpkin Ice
  5. Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon, salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1 minute. Cold. Beat cooled pumpkin mix into softened ice cream. Turn into baked crust. Top with crumb mix. Freeze.