Cheese is placed inside risotto balls before being breaded and cooked. This Italian dish has a classic flavor thanks to the ooey, gooey centers loaded with mouthwatering fontina cheese and fresh herbs. my family’s fave.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 4 |
| Yield: | 1 quart |
Ingredients
- ¼ cup soy creamer
- 2 tablespoons arrowroot powder
- 1 ¾ cups soy creamer
- 1 cup soy milk
- ¾ cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
- Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions.
Reviews
Made with all soy creamer. Am using the basic idea to make other no nut no coconut vegan ice creams. Even the non vegans like it. Making again over TG holiday. Maple based wet walnut topping is a fantastic addition. Cranberry topping is the next experiment!
very strange texture – sort of slimey but like ice milk when scooped out of the container – and it took over night to freeze completely so I could not serve it with the “Crazy Crust Apple Pie” I got the recipe for from here.