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	<title>Comments on: halloween!</title>
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	<link>http://userealbutter.com/2008/10/31/pumpkin-ice-cream-recipe/</link>
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	<item>
		<title>By: Leaf</title>
		<link>http://userealbutter.com/2008/10/31/pumpkin-ice-cream-recipe/comment-page-1/#comment-533912</link>
		<dc:creator>Leaf</dc:creator>
		<pubDate>Mon, 09 Jan 2012 21:57:33 +0000</pubDate>
		<guid isPermaLink="false">http://userealbutter.com/2008/10/31/halloween/#comment-533912</guid>
		<description>David Lebovitz does have a pumpkin ice cream recipe... at least now: http://www.davidlebovitz.com/2009/11/pumpkin-ice-cream-recipe/ and I think it&#039;s in The Perfect Scoop. 

Your adaption looks delicious, though! Might just make this from the extra pumpkin I have from holiday baking. :)</description>
		<content:encoded><![CDATA[<p>David Lebovitz does have a pumpkin ice cream recipe&#8230; at least now: <a href="http://www.davidlebovitz.com/2009/11/pumpkin-ice-cream-recipe/" rel="nofollow">http://www.davidlebovitz.com/2009/11/pumpkin-ice-cream-recipe/</a> and I think it&#8217;s in The Perfect Scoop. </p>
<p>Your adaption looks delicious, though! Might just make this from the extra pumpkin I have from holiday baking. :)</p>
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		<title>By: November List &#124; Fat Girl Trapped in a Skinny Body</title>
		<link>http://userealbutter.com/2008/10/31/pumpkin-ice-cream-recipe/comment-page-1/#comment-441954</link>
		<dc:creator>November List &#124; Fat Girl Trapped in a Skinny Body</dc:creator>
		<pubDate>Tue, 30 Aug 2011 15:57:22 +0000</pubDate>
		<guid isPermaLink="false">http://userealbutter.com/2008/10/31/halloween/#comment-441954</guid>
		<description>[...] even video tape myself attempting to not barf while pulling out the innards of the bird. Comedy.)6. Sweet Potato Ice Cream (Each month I try to make a few new flavors of homemade ice cream. My friend Bonnie and I are doing [...]</description>
		<content:encoded><![CDATA[<p>[...] even video tape myself attempting to not barf while pulling out the innards of the bird. Comedy.)6. Sweet Potato Ice Cream (Each month I try to make a few new flavors of homemade ice cream. My friend Bonnie and I are doing [...]</p>
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		<title>By: Pumpkin Custard with Mascarpone Cream &#124; Andrea Meyers</title>
		<link>http://userealbutter.com/2008/10/31/pumpkin-ice-cream-recipe/comment-page-1/#comment-138610</link>
		<dc:creator>Pumpkin Custard with Mascarpone Cream &#124; Andrea Meyers</dc:creator>
		<pubDate>Tue, 09 Nov 2010 20:16:57 +0000</pubDate>
		<guid isPermaLink="false">http://userealbutter.com/2008/10/31/halloween/#comment-138610</guid>
		<description>[...] Use Real Butter – Pumpkin Ice Cream [...]</description>
		<content:encoded><![CDATA[<p>[...] Use Real Butter – Pumpkin Ice Cream [...]</p>
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		<title>By: Linda</title>
		<link>http://userealbutter.com/2008/10/31/pumpkin-ice-cream-recipe/comment-page-1/#comment-56481</link>
		<dc:creator>Linda</dc:creator>
		<pubDate>Sat, 26 Sep 2009 19:08:12 +0000</pubDate>
		<guid isPermaLink="false">http://userealbutter.com/2008/10/31/halloween/#comment-56481</guid>
		<description>I learned this tip from Cook&#039;s Illustrated&#039;s Pumpkin Pie recipe that might be useful since both involve canned pureed pumpkin.  Before making the custard, cook the pumpkin puree over the stove, by itself for a few minutes so that the extra water will evaporate right off in the form of steam.  You can then add your sugar and spices to the pumpkin puree while it cooks and becomes less watery.  I&#039;m planning on using this extra step when making pumpkin pie ice cream for this year&#039;s Thanksgiving; it will be my first time making this flavor ice cream.  Since last year&#039;s pumpkin pie came out so perfectly and was not soggy (thanks to CI&#039;s tip to pre-cook the canned pumpkin) I&#039;m sure I&#039;ll have the same result with the ice cream.</description>
		<content:encoded><![CDATA[<p>I learned this tip from Cook&#8217;s Illustrated&#8217;s Pumpkin Pie recipe that might be useful since both involve canned pureed pumpkin.  Before making the custard, cook the pumpkin puree over the stove, by itself for a few minutes so that the extra water will evaporate right off in the form of steam.  You can then add your sugar and spices to the pumpkin puree while it cooks and becomes less watery.  I&#8217;m planning on using this extra step when making pumpkin pie ice cream for this year&#8217;s Thanksgiving; it will be my first time making this flavor ice cream.  Since last year&#8217;s pumpkin pie came out so perfectly and was not soggy (thanks to CI&#8217;s tip to pre-cook the canned pumpkin) I&#8217;m sure I&#8217;ll have the same result with the ice cream.</p>
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		<title>By: Mmmm, Ice Creamy&#8230; &#171; Nippertown</title>
		<link>http://userealbutter.com/2008/10/31/pumpkin-ice-cream-recipe/comment-page-1/#comment-46889</link>
		<dc:creator>Mmmm, Ice Creamy&#8230; &#171; Nippertown</dc:creator>
		<pubDate>Wed, 10 Jun 2009 14:10:15 +0000</pubDate>
		<guid isPermaLink="false">http://userealbutter.com/2008/10/31/halloween/#comment-46889</guid>
		<description>[...] Pumpkin ice cream [...]</description>
		<content:encoded><![CDATA[<p>[...] Pumpkin ice cream [...]</p>
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