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Tuesday, May 1, 2012

Pumpkin Sorbet

This isn't really an official recipe cause I didn't record quantities. Double Rainbow, a San Francisco ice cream company makes a pumpkin ice cream that is divine. This is a bit simpler. I took a sugar pie pumpkin, broke it down, steamed it till soft, scooped the flesh off of the skin, added about a cup of sugar and pumpkin pie spice. Then whipped up a bunch of egg whites with a little more sugar and folded it all together with some vanilla extract. This past weekend was pretty hot and it went down well then. A decent enough addition to the sorbet chronicles.

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