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Thank you very much, I'll try the recipe next weekend and I'll let you know! :)
Yes, for centuries the snow was mixed to fruit juices (expecially in Sicily, a warm island with a snow-topped volcano, mount Etna). For a deeper story:http://www.meetup.com/it-IT/sicily/pages/4804592/G...In a lot of old Italian palaces there are deep underground "snow caves" ("conserve della neve") that were used to maintain the snow during summertime.Sorry Matt if we are going OT :) Meanwhile, I don't remember how much fat there is in the American whipping cream (more than in the Italian, I remember), but your simple recipe is more similar to the Italian "gelato" recipe (which uses milk, not condensed milk) tha to the American "ice cream" (with custard and butter). I'll try it next summer :)
I would like to try it, but I have fresh pumpkin, not canned one. How can I use fresh pumpkin? I think I shall cook the pumpkin (in a steamer or in the oven) before, then put it into a blender before using it in the recipe. It seems to me that canned pumpkin is pre-cooked, am I right?
Really, that's really how the ice cream was made in the XVI century, when, in Forence, Giuseppe Ruggeri won a contest for a “singular plate that had never been seen” to be served to Caterina de' Medici (future wife of king of France, Henry II). His recipe was a sorbet made with snow (that the noble families accumulated in "ice caves" near their palaces), sugar and "flavours" like juices from fruit, and flavoured water. Some years after Ruggeri, the architect Bernardo Bountalenti added also milk, cream and eggs to the snow. Nothing to add to the recipe, but maybe a nice story to tell your mom (maybe she did not even know she was a "gastronomical archeologist") :-)
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