Spiced Pumpkin Ice Cream Recipes

SPICED PUMPKIN ICE CREAM

Steps:

• In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin., Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally, 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM

Steps:

• 1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
• 2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
• 3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
• 4. Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth. Add to the chilled custard and whisk well. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
• 5. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little ground cinnamon before serving.

PUMPKIN SPICE ICE CREAM

Steps:

• Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
• In a large bowl, combine the heavy cream, whole milk, pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground ginger, nutmeg, cloves, and kosher salt.
• Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
• Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
• Spoon the ice cream into a shallow container or a loaf pan.
• Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

PUMPKIN SPICE ICE POPS

Steps:

• Whisk 1 cup canned pumpkin puree, 1/2 cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds.

PUMPKIN ICE CREAM

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.

HOMEMADE PUMPKIN ICE CREAM

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.

PUMPKIN ICE CREAM WITH SPICED PITA CHIPS

Steps:

• Mix all ice cream ingredients in a bowl with an electric mixer for about 2 minutes, until sugar and honey are dissolved.
• Turn on ice cream maker and pour ingredients into top. Let ice cream maker process for about 20-30 minutes and preferred consistency reached.
• To make pita chips, heat oven to 350°F.
• Mix together tbsp sugar, 1/4 tsp cinnamon, and 1/8 tsp ground cardamom.
• Slice pita breads into 8 wedges each and place on cookie sheet.
• Spray pita chips with cooking spray. Sprinkle sugar mixture generously over pita chips. Turn pita chips over. Spray other side with cooking spray and sprinkle with sugar mixture.
• Bake in heated oven for 8-9 minutes.
• To serve, scoop ice cream into dish and garnish with 2-3 pita chips and cinnamon stick if using.

HOMEMADE PUMPKIN ICE CREAM

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.