Cool Ingredients for Pumpkin Ice Cream

Video Transcript

"Hi! I'm Jennifer Cail and on behalf of Expert Village, I'm going to show you how to make this delicious sweet and refreshing pumpkin ice cream. We now need to cool the custard. In order to that, we need to cover the bowl with plastic wrap. Like many custards or pudding, if while cooling there is air exposure to the top, it's going to form a skin. Not necessarily super thick skin, but a skin none the less. That's something that we do not want for our ice cream. You want to make sure that the plastic wrap is touching the surface of our custard. You want to get it down in there. You also want to make sure that you get a good seal because you don't want any air to get in there. Make sure it's touching the edges of the bowl. Covering the top. You might want to cover the top of the bowl with some more plastic wrap if you need to if you don't feel like you're getting enough seal. Just make sure that the surface is covered. You really don't want to many air bubbles in there. Then you're going to stick it in the refrigerator. You're going to leave it in there for at least 8 hours and up to a day. Like I mentioned earlier, it's important to plan ahead when you're making ice cream because you need all of this time for the ice cream base, the pumpkin, and for the ice cream maker cylinder to cool down."