Scoop School: How to Make Pumpkin Tarts with ICE CREAM
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In this episode, Scoop School shares the secret recipe for super tasty pumpkin ice cream pie.
Mr. C shares a few tips before getting started.
First, the pies work best if frozen, so place them in the freezer overnight before use. 🥧
Next, use caramel topping to create a thin layer on the bottom and sides of the pie. This will help seal up any holes in the pie crust, as well as prevent it from crumbling.
Next, place your pies in a blast freezer for about ten minutes. Blast freezers work well for this recipe because they are compact, they sit just underneath your batch freezer and can cool your products below 0℉. ❄
After removing crust from the blast freezer, take your softened pumpkin ice cream and smooth it onto the base of the crust --gently, as not to crush the pie.
Decorate your pie however you like with more topping, whipped cream, fruit, nuts, and more...the sky's the limit!
Easy way to create an original menu item with leftover pumpkin ice cream. 🎃
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🍦Special thanks to Scoop School for the lesson provided.🍦
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- Tags: batch freezer, learning, Pumpkin Pie