Mr. C of Scoop School demonstrates how to make the best pumpkin pie ice cream at your ice cream shop/cafe.
2.5 gal. 12% Frozen Custard Mix
2 oz. Pure Vanilla Extract
28 oz. Pumpkin Puree
1.8 oz Pumpkin Pie Spice
In a large mixing bowl, combine custard mix, vanilla extract, pumpkin puree, and pumpkin spice.
Run your mixture through your frozen custard machine (or you can use a batch freezer for a much denser product!)
Layer with crushed graham crackers.
Your final product will be heavenly hard ice cream that'll sell well after Thanksgiving.🦃
🍦Special thanks to Scoop School for the lesson provided.🍦
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