ErnDiggity

Would 1 Tblspoon of alcohol have had that much effect on the base to counteract freezing? Moreso than the stabilizer that I added? I still have some remaining so I'm going to try to melt the entire batch down (honey/molasses syrup) included to see if I can reduce remaining water content / melt in sugar content and see if that rescues it. I'll know in the future to heat up the puree to remove water content and possibly recompensate w/ more sugar. I had really great luck w/ the base recipe to make a Cranberries and Cream batch for another Thanksgiving party that turned out to be a hit!

Hi fellow scoopers - Long time reader / first time poster! I was wondering how you guys used the ice cream calculator for recipes that involve adding a large qty of non dairy into the mixture (canned pumpkin, fruit purees, etc) ? For Thanksgiving, I attempted to prepare a Pumpkin ice cream w/ a Honey Molasses Swirl but the ice cream came out too firm w/ it being difficult to scoop and chunky - (I think it needed more sugar / possibly more stabilizer?) Recipe adopted from a Williams Sonoma one found here: http://www.williams-sonoma.com/recipe/pumpkin-ice-cream.html and idea for honey molasses swirl found here: http://www.adventures-in-cooking.com/2013/12/pumpkin-ice-cream-with-gingersnap-honey.html Instead of using the heavy cream / sugar / yolks recommended on the site, I utilized the numbers that JoNorvelleWalker had been using to arrive at a recipe of 1 cup (244g pumpkin puree + tblspn vanilla paste - reserve ----- 1000g heavy whipping cream 112 brown sugar (subtracted 8 due to 8g sugar content in puree is this an equal substitute to white?) 6 yolks 1/2 tsp cinnamon 1/2 tsp ginger pinch nutmeg pinch salt 5g Cremodan to help offset puree Swirl -------- 1/4 cup honey 1/4 cup dark karo I have adopted the RuebenPorto method with my Thermomix just like JoNorvelleWalker has done w/ her KitchenAid Heating Mixer. To prepare: I mixed the base contents in a Thermomix @ 80C setting for an hour (instant thermometer reads 69-73 so it's pretty on point) and had a reduction in base of about 80-90g. I then used an immersion blender to homogenize for 5 minutes before chilling in an ice bath. I aged for about a day before adding the reserved puree mixture and churning in my Musso Pola for about 9-10m. For the swirl, I used some honey and some dark karo corn syrup (as I could not source the gingersnap liqueur in time). That turned out okay but froze a bit into a hardened block - will try w/ the liqueur next time for a similar swirl to see what happens. About me: Total cookbook junkie - have made or attempted ice cream recipes from Fat Duck, Frozen Desserts, Sweet Cream and Sugar Cones, Jeni's Splendid, Lebowitz's Perfect Scoop. Incidentally have also made recipes from Rueben's IceCreamScience blog and PaulRaphael's Vanilla base (didn't realize till I saw the underbelly link), and currently working with JoNorvelle's recipe!