Ready, Set, GAG!

Okay, so we had some canned pumpkin about to expire (the big can). I made one pumpkin pie and reserved some to make Pumpkin Ice Cream, per the recipe found in the KitchenAid booklet. Now I noticed something that seemed a bit "off", but decided to go with what the recipe said. Having prepared, frozen, and sampled I can now say "YUCK!" Curious? See for yourself.

Pumpkin Ice Cream

Ingredients:
1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 tsp. vanilla extract
****3/4 cup pumpkin pie spice****
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin


Obviously a misprint, as first thought. Next time I think I'll try 3/4 tsp!
We also used our Penzey's Cake Spice... there went $4 easy!










EXHIBIT A - Note the 3/4 cup pumpkin pie spice as listed in the ingredients.





















EXHIBIT B - Note the lovely coloration provided by the 3/4 cup of spices!







Fortunately for you all there is not an EXHIBIT C!
*You don't want to know*