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.
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
GINGER-PUMPKIN ICE CREAM
Provided by Bryan Miller
Categories ice creams and sorbets, dessert
Time 20m
Yield About 1 quart
Number Of Ingredients 8
Steps:
- In a small pot, scald the milk; in another pot, scald the cream.
- In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
- When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
- In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
- Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
- Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 15 grams
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