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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
INGREDIENTS
2 cups heavy cream, whipped to stiff peaks
1, 14 ounce can sweetened condensed milk
1 cup pumpkin Puree
1 teaspoon pumpkin pie spice
1/4 cup Torani Pumpkin Pie syrup (optional)
1 teaspoon vanilla extract
STEP BY STEP INSTRUCTIONS
Combine sweetened condensed milk, pumpkin puree, syrup, spices and vanilla in a large bowl and whisk until well combined.
Fold half of the whipped cream into the milk mixture slowly as to not deflate the whipped cream.
Fold in the remaining whipped cream until well combined.
Pour ice cream mixture into a loaf pan that has been triple lined with plastic wrap, allowing the ends of the wrap to extend over the edges of the pan.
Tap the pan slightly to release any air bubbles.
Cover surface with plastic wrap and seal.
Freeze for at least 6 hours but overnight is best.
ENJOY!
Pumpkin Pie No churn
Ice Cream
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