ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM
Provided by Matt O'Connor
Yield About 2 cups
Number Of Ingredients 8
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.
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 GINGERSNAP ICE CREAM
This recipe was originally posted as Ice Cream Sandwiches, but I thought it would be perfect with crisp gingersnaps broken in chunks and stirred in! Delicious! The original recipe stated it yielded 15 sandwiches. My yield is just a guess, really, as is how long it takes the ice cream machine to do its thang.
Provided by Lizzymommy
Categories Frozen Desserts
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
- Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
- Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
- Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
- With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. Freeze in an ice cream maker according to manufacturer's instructions. Stir in the gingersnaps, and freeze until firm.
Nutrition Facts : Calories 251.9, Fat 13.8, SaturatedFat 7.5, Cholesterol 216.2, Sodium 105.6, Carbohydrate 26.6, Fiber 0.5, Sugar 25.1, Protein 6.2
PUMPKIN ICE CREAM WITH SPICED PITA CHIPS
This recipe was created for the 13th RSC Contest. It requires the use of an ice cream maker. Do not use olive oil flavored cooking spray.
Provided by Kim127
Categories Frozen Desserts
Time 40m
Yield 1 1/2 quarts, 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 340.7, Fat 11.2, SaturatedFat 6.8, Cholesterol 35.5, Sodium 264, Carbohydrate 54.9, Fiber 1.6, Sugar 31.6, Protein 6.8
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