Creamy Pumpkin Ice Cream Food

CREAMY PUMPKIN ICE CREAM

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.

PUMPKIN ICE CREAM

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).

NO-CHURN PUMPKIN PIE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
• Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

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.

FAT-FREE PUMPKIN ICE CREAM

Steps:

• In a large saucepan, combine the first 8 dry ingredients. Gradually add 1 cup of the half-and-half and mix well. Stir in the remaining half-and-half and slowly heat over medium heat until it comes barely to a boil. Remove from heat. Whisk egg substitute until lightly beaten. Very gradually whisk 1 cup of the hot mixture into the eggs. Then return all to the pan whisking constantly. Cook and stir over medium heat until mixture reaches 165 degrees.
• Remove from heat and transfer to a metal bowl placed in an ice bath. Stir until cool. Add pumpkin, vanilla, and rum. Mix well.
• Press plastic wrap onto surface of custard to prevent film from forming. Refrigerate for several hours or overnight.
• Fill cylinder of 2 quart ice cream maker and follow manufacturer's instructions. Optional (although this will add traces of fat, but so worth it): Add 2/3 cup graham crackers crumbled into 1/4 inch morsels and 1/3 cup white chocolate chips the last 5 minutes of churning.
• Place in container and allow to firm up in freezer 2-4 hours before serving.
• Note: The nutritional info for fat-free half-and-half is incorrect and throwing off the total fat calculation count. It should calculate to almost zero total fat.

CREAMY PUMPKIN PIE SMOOTHIE SHAKE

Steps:

• Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
• Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

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.