How to make Pumpkin Ice Cream. Making your own ice cream is always fun and this pumpkin ice cream is perfect for the holiday season.

Ingredients
1 1/2 cups of light cream
6 eggs, yolks only
3/4 cup of sugar
1/2 tsp of vanilla
3/4 tsp of pumpkin pie spice
1 1/2 cups of heavy cream
1 1/2 cups of canned pumpkin

Instructions
1. Before you get started, freeze the freezer bowl for at least 1 hour. For best results, do this the night before.
2. In a heavy saucepan, scald the light cream.
3. In a medium bowl, whisk the yolks with the sugar and vanilla.
4. Gradually whisk in the cream.
5. Add the pumpkin pie spice into the yolk, sugar, and vanilla mixture.
6. Stir over medium heat for about 10 minutes, but do not boil.
7. Now whisk in the heavy cream and canned pumpkin meat.
8. Pass the mixture through a coarse strainer into a bowl to remove any cooked egg pieces.
9. Refrigerate until well chilled.
10. Now add the freezer bowl and dasher to the mixer and turn to speed 1. Pour in the chilled mixture and churn for about 15-20 minutes

Visit HolidayKitchen.TV for step by step instructions and to order the DVD!

Duration : 0:2:38

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Fizzy Blackcurrant Sorbet

World–Leading Chef And Gastronomic Alchemist Heston Blumenthal Spearheads A Nationwide Search For The British Innovator Of The Future

World-leading chef and culinary innovator Heston Blumenthal is spearheading a nationwide search for the British innovator of the future.

Heston Blumenthal is heading up the expert judging panel and is inviting the nation to get behind their passion for kitchen perfection and innovative design. Entrants need to submit a new idea that they believe could be the invention to revolutionise the future of culinary life and the way we live and work in the kitchen.

The competition is inviting Britons of all ages to unite in their passion for kitchen perfection and innovative design. The overall winner of the challenge will be awarded a once–in-a-lifetime package estimated to be worth £50,000. The winning package includes a £10,000 cash prize, as well as the opportunity to develop the product and work towards putting it on sale, with the winner receiving royalties on any future sales nationwide.

For more information and further tips from Heston, visit www.Finish.co.uk Distributed by Tubemogul.

Duration : 0:5:13

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Chef Keith Snow from http://www.harvesteating.com creates a delicious ice cream with blueberries and vanilla bean.

Duration : 0:5:46

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In this raw food uncooking show video, I'll show you how to make a raw food ice cream! A delicious Lucuma flavored Ice Cream made with raw cashews and sweetened with yacon. A vegan and raw food, of course. Also free of wheat, gluten, dairy, sugar, eggs.

For more raw food recipes, more videos, and to find Lucuma and Yacon Syrup, please visit my raw food blog at:

http://www.AniPhyo.com

Duration : 0:3:25

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A sorbet for grow-ups! Viviane will show you how to make the most delicious fruity sorbet...

Duration : 0:6:39

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http://www.ManjulasKitchen.com
Pista Kulfi (Pistachios Ice Cream) Ingredients:
4 cups whole milk
1 slice of white bread
1 teaspoon cornstarch
1/4 cup sugar, adjust to taste
1/2 teaspoon coarsely ground cardamom (ilachi)
10 pistachios sliced

Duration : 0:7:37

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Viking Chef Chris Green puts the Ruby Red grapefruits from Mission, Texas, to work in this recipe for Grapefruit Sorbet.
Servings: 4
Ingredients:
2 large ruby grapefruits, juiced, or 1 1/2 cups pink grapefruit juice
1 tsp. grapefruit zest (zest before juicing grapefruit)
1/2 cup water
1 cup granulated sugar
1 tbs. vodka
1 tsp. grenadine (optional)

Instructions: Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.

Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.

Pour chilled mixture into container of an ice cream machine and churn until frozen.

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

Duration : 0:3:11

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For a detailed recipe:
http://showmethecurry.com/2008/06/16/mango-ice-cream-recipe/

Duration : 0:6:26

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