PUMPKIN ICE CREAM
Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g
PUMPKIN ICE CREAM
This recipe really captures the flavor of fall. It's good with or without the gingersnaps.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
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
HOMEMADE PUMPKIN ICE CREAM
Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
PUMPKIN ICE CREAM
Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!
Provided by PalatablePastime
Categories Frozen Desserts
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together ingredients until smooth.
- Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
- When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
- Freeze time is cook time (average machine timing).
PUMPKIN PIE ICE CREAM
Steps:
- Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.
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
Pumpkin lends itself to many dishes both savory and sweet. A large scoop of pumpkin ice cream drenched in caramel sauce and garnished with candied pumpkin makes a sophisticated sundae.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- Combine milk, cream, and caramel in a saucepan over medium heat. Bring to simmer, stirring frequently as caramel melts.
- Fill a large bowl with ice and water; set aside. Whisk egg and sugar in a bowl until thick and pale, about 4 minutes. While whisking, very slowly add a little hot milk mixture to egg mixture. Add more milk mixture, whisking, until combined. Add vanilla, lemon juice, and puree; combine. Strain into a clean bowl; chill in ice bath.
- Freeze in an ice-cream maker according to the manufacturer's instructions. After churning, transfer to freezer until firm. Serve with milk caramel and candied pumpkin, if desired.
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PUMPKIN ICE CREAM | KING ARTHUR BAKING
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4.6/5 (8)Total Time 3 hrs 35 minsServings 1Calories 320 per serving
- Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan.
- Remove it from the heat., Beat together the egg yolks, sugars, and xanthan gum until light and airy., Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly., Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture.
- Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer., Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
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