20 Minute Pumpkin Ice Cream Recipes
20-MINUTE PUMPKIN ICE CREAM
Pumpkin flavored ice-cream is one of those seasonal treats that I learned to love when I was growing up. I also happen to be terrible with an ice-cream maker, so it truly was only available seasonally. Well, this is a little recipe I came up with to enjoy the unique flavor of pumpkin ice-cream year round. It's quick, it's easy, and best of all: no ice-cream maker required.
Provided by GenYChef
Categories Frozen Desserts
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix the softened vanilla ice cream and pumpkin pack together in a large mixing bowl until evenly mixed.
- Blend in the remaining spices until evenly distributed.
- Enjoy as is (soft-serve ice cream) or return to the freezer to chill and enjoy later.
Nutrition Facts : Calories 293.7, Fat 15.7, SaturatedFat 9.7, Cholesterol 62.4, Sodium 114.3, Carbohydrate 35.6, Fiber 1.4, Sugar 30.5, Protein 5.3
PUMPKIN ICE CREAM EASY 4 INGREDIENTS
So yummy and a great way to great Vitamins A, C, and E and fiber into the family. You can use 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch ground cloves in place of the spices listed.
Provided by Rita1652
Categories Ice Cream
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix the pumpkin, spices and brown sugar together.
- Fold in the softened ice cream.
- Taste to adjust spices to your likings!
- Freeze to desired consistency.
HOMEMADE PUMPKIN ICE CREAM
This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 7h50m
Yield 8
Number Of Ingredients 10
Steps:
- Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
- Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
- Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
- Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
- Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
- Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.8 g, Cholesterol 209.5 mg, Fat 24.9 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 14.8 g, Sodium 127.2 mg, Sugar 25 g
CREAMY PUMPKIN ICE CREAM
A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps.
Provided by sanzoe
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 3h30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
- Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
- Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
- Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 26.3 g, Cholesterol 231.6 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 14.8 g, Sodium 152.4 mg, Sugar 20.5 g
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