FIOUS Icecream

FIOUS Icecream FIOUS's Buttery Salted Caramel- Our Best Seller! Caramel praline pecan ice cream made with salted bu

Ask for samples of more than 70 ice cream flavors we have available, including many National Award Winning flavors, then consider the possibilities.

Ice cream scoop with caramel syrup ^_^
21/03/2016

Ice cream scoop with caramel syrup ^_^

The best time for ice crea is always :)
17/03/2016

The best time for ice crea is always :)

16/03/2016

Custard is perhaps the most classic. This involves cooking egg yolks with cream and sugar. The egg yolks help the ice cream stay ice-free and rich on the tongue. Some people don't like the eggy taste so much, though. 👍😌


Have a Good Day! :D

Pumpkin Pie Ice Cream.Meet pumpkin pie ice cream, my—and I hope soon to be your—solution to the holiday baking rut. :) ...
15/03/2016

Pumpkin Pie Ice Cream.
Meet pumpkin pie ice cream, my—and I hope soon to be your—solution to the holiday baking rut. :)


INGREDIENTS
6 egg yolks
3/4 cup dark brown sugar
1 cup pumpkin purée, canned or homemade
2 cups cream
1 cup whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground nutmeg
2 star anise petals (or 1/8 teaspoon ground)
1 tablespoon bourbon or rye
1 teaspoon Kosher salt
3/4 cup chopped gingersnap cookies, storebought or homemade, chilled in freezer
1/4 cup candied ginger, finely chopped, chilled in freezer.

DIRECTIONS
1.
In a large, heavy saucepan, whisk together egg yolks, brown sugar, and pumpkin purée into a smooth paste. Slowly whisk in cream and then milk until fully combined.

2.
Whisk in cinnamon, clove, nutmeg, and star anise, and cook over medium heat, whisking frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes.

3.
Push custard through a fine mesh strainer with the back of a spoon or ladle into an airtight container. Stir in bourbon or rye and salt, cover, and refrigerate until completely chilled, at least 6 hours and up to over night. Churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container, quickly stir in gingersnaps and candied ginger, and firm up in freezer for at least 3 hours before serving.

Enjoy your pumpkin ice cream! :D

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