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).
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
Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 7
Steps:
- Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
- Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
- Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 36.8 g, Cholesterol 99 mg, Fat 31.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 18.2 g, Sodium 249.8 mg, Sugar 25 g
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
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.
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.
PUMPKIN ICE CREAM CAKE ROLL
This (Biscuit Roulade) cake is a jelly roll style filled with pumpkin ice cream. It's a bit of work, but can be done days ahead and well worth it!
Provided by Rita1652
Categories Frozen Desserts
Time 1h6m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Line a 16-INCH BY 11-INCH jelly roll-pan with a silicone pad or wax paper greased and floured. With rack in lower third of oven, heat oven to 450°F degrees.
- Ginger sugar:.
- In a food processor pulse sugar and ginger till fine. Divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup.
- Biscuit:.
- In a small bowl, whisk together the cake flour and cornstarch.
- Separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, 2 remaining eggs add ½ cup ginger sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.
- Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
- Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.
- Bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
- Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. Trim any rough or overcooked edges. Roll it up while still hot. Using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. Cool on a rack for at least 30 minutes. Meanwhile make.
- Optional SYRUP:.
- In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur.
- Pumpkin ice cream:.
- Combine pumpkin, brown sugar, and spices with a rotary beater.
- Blend in ice cream. Freeze until spreadable but firm.
- Assembling:.
- When ready to fill, unroll the biscuit. Remove towel and sprinkle with syrup. Then spread with ice cream.
- Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Freeze while making whipped topping.
- Whipped cream topping:.
- Whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches.
- Spread sweetened whipped cream over cake to frost it. Freeze for an hour then cover with aluminum foil or plastic wrap and freeze. When ready to serve, remove from freezer, remove wrap and serve.
Nutrition Facts : Calories 231.9, Fat 13.3, SaturatedFat 7.8, Cholesterol 98.2, Sodium 52.1, Carbohydrate 25.8, Fiber 0.3, Sugar 21.1, Protein 3.3
SPICED PUMPKIN ICE CREAM
Ice cream lovers can't get enough of this creamy, rich ice cream that boasts lots of delish pumpkin flavor. -Molly Badger, Provo, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 26mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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
FROZEN PUMPKIN ICE CREAM PIE
Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Stir together cookies, sugar, and butter until well combined.
- Add crust mixture to a pie plate and press down evenly.
- Bake for 10 minutes then let cool completely.
- In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
- Whisk in the vanilla ice cream.
- Pour into cooled pie plate.
- Freeze for 4 hours before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 122 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
More about "ginger pumpkin ice cream food"
BEST PUMPKIN ICE CREAM RECIPE - HOW TO MAKE ... - DELISH
From delish.com
5/5 (2)Total Time 6 hrs 15 mins
PUMPKIN ICE CREAM RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
Reviews 5Estimated Reading Time 4 minsServings 1Total Time 2 hrs 45 mins
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée and pumpkin pie spice.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the toasted pecans during the last 2-3 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
PUMPKIN ICE CREAM (RECIPE) | POPSUGAR FOOD
From popsugar.com
Cuisine North AmericanCategory Desserts, Ice CreamAuthor Katie SweeneyTotal Time 50 mins
PUMPKIN ICE CREAM RECIPE | AUTUMN ICE CREAM RECIPE | CREAMISH
From creamish.com.au
Category DessertTotal Time 3 hrs 20 minsEstimated Reading Time 2 mins
- Add cream and milk to a saucepan and stir on a medium-high heat until it begins to simmer. Remove from heat.
- Slowly pour a cup of the milk into the yolks while whisking as quickly as possible. Then pour yolks back into the saucepan of milk.
- Continue heating mixture on a medium heat until it thickens and coats the back of a spoon - then remove from heat.
PUMPKIN ICE CREAM RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 4 hrs 30 minsCategory DessertCalories 337 per serving
- In a saucepan off the heat, combine 1 1/2 cups (12 ounces/375 milliliters) cream, the brown sugar, and molasses and stir to blend.
- In a bowl, whisk together the egg yolks, cinnamon, nutmeg, ginger, and the remaining 1/2 cup (4 ounces/125 milliliters) cream until well blended.
- Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, just until bubbles form around the edges and the sugar dissolves, 4 to 5 minutes. Do not allow the mixture to come to a boil.
- Immediately remove from the heat and, whisking constantly, slowly pour the hot milk mixture into the egg yolk mixture. When almost all of the hot liquid has been incorporated, slowly pour the warmed yolk mixture back into the saucepan, still whisking constantly. Place the saucepan over medium heat and cook, stirring constantly, until the custard [Editor’s Note: Congratulations! You just made a custard!] is thick enough to coat the back of a spoon, 4 to 5 minutes.
EASY PUMPKIN ICE CREAM - BROWN SUGAR FOOD BLOG
From bsugarmama.com
5/5 (9)Category DessertServings 8Total Time 4 hrs 25 mins
- In a medium saucepan, bring the milk, cream, both sugars, and salt to a simmer (not boil) over medium heat. Be sure to stir occasionally.
- Place the egg yolks in a medium bowl. Take a cup of the hot milk mixture and slowly pour it into the egg yolks. Be sure to whisk simultaneously. Once mixed, pour egg yolks and milk mixture into the saucepan and stir slowly. The sauce will thicken. Once the mixture coats the back of a spoon, remove from heat.
- Now stir in the canned pumpkin until well mixed. Pour the pumpkin mixture into a mesh strainer over a bowl. Take the strained mixture and add the pumpkin spice and vanilla extract and whisk. Cover and let refrigerate for four hours or overnight.
- Churn the ice cream mixer in the ice cream maker according to the manufacturer’s instructions. Once the ice cream becomes of a soft-serve consistency, pour into a freezer-safe container and place in the freezer until firm.
DAIRY-FREE MAPLE PUMPKIN ICE CREAM - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 1329 per serving
- Mix together the pumpkin puree, maple syrup, and spices in a large bowl. Once you have everything combined, add the can of coconut milk to the ice cream base.
- Whisk the pumpkin ice cream base really well and then cool the ice cream base in the fridge for 20 minutes.
- Pour the fully mixed recipe into a metal loaf pan, or similar glass container. Set the ice cream in the freezer until solid, about 1.5 hours.
PUMPKIN ICE CREAM - KING ARTHUR BAKING
From kingarthurbaking.com
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.
PUMPKIN ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (1)Total Time 4 hrs 15 minsCategory Ice CreamCalories 199 per serving
- Combine cream, milk, 1/4 cup of the granulated sugar, and brown sugar in a medium saucepan over medium heat. Heat just until bubbles start to form around the edges of the pan.
- Meanwhile, combine the remaining 1/4 cup of granulated sugar, egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, allspice, and salt in a medium bowl and whisk well.
- When the milk/cream mixture is hot, pour 1/2 cup into the egg mixture, whisking well to temper the egg yolks so they don't scramble. Add another half cup of the hot liquid and whisk again. Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture and heat until the custard base reaches 160 to 170 degrees F. Remove from the heat and stir in the vanilla.
- Cool completely and chill in the fridge or in a sealed, reusable silicon bag set into an ice bath until completely cold before churning.
PUMPKIN ICE CREAM - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 2Category DessertCuisine AmericanTotal Time 24 hrs 10 mins
PUMPKIN ICE CREAM - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 2Category DessertCuisine AmericanTotal Time 10 mins
- In a bowl whisk together sweetened condensed milk, pumpkin puree, vanilla, and pumpkin pie spice. Set aside.
- (IF USING AN ICE CREAM MAKER SKIP THIS STEP). In a second bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold in the sweetened condensed milk mixture until fully incorporated. (Or just stir in if using an ice cream maker).
- FOR NO-CHURN: Pour into a freezer safe container (I used a glass loaf pan), cover and freeze at least six hours.
VEGAN PUMPKIN BANANA ICE CREAM RECIPE - THE GRACIOUS PANTRY
From thegraciouspantry.com
Reviews 168Category DessertCuisine AmericanTotal Time 24 hrs
- Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.
PUMPKIN ICE CREAM RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 766 per servingServings 4
PUMPKIN ICE CREAM | JULIE BLANNER
From julieblanner.com
Ratings 1Calories 250 per servingCategory Dessert
SUGAR-FREE PUMPKIN ICE CREAM
From sugarfreemom.com
5/5 (2)Calories 221 per servingServings 2
PUMPKIN ICE CREAM - LUTONG BAHAY RECIPE
From lutongbahayrecipe.com
Estimated Reading Time 3 mins
PUMPKIN ICE CREAM PIE WITH GINGER SNAP CRUST - OH SWEET BASIL
From ohsweetbasil.com
3.3/5 (19)Total Time 25 minsCuisine AmericanCalories 561 per serving
PUMPKIN PIE ICE CREAM - EASY DESSERT RECIPES
From easydessertrecipes.com
5/5 (2)Total Time 12 hrs 5 minsCategory DessertCalories 171 per serving
PUMPKIN ICE CREAM - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (1)Total Time 3 hrs 25 minsCategory Dessert, Ice CreamCalories 299 per serving
PUMPKIN ICE CREAM RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Ice CreamServings 10Total Time 4 hrs 10 mins
PUMPKIN KEFIR CHEESE ICE CREAM - CULTURED FOOD LIFE
From culturedfoodlife.com
Category DessertEstimated Reading Time 1 min
PUMPKIN ICE CREAM - THE BEST BLOG RECIPES
From thebestblogrecipes.com
Ratings 2Calories 2132 per servingCategory Dessert
HOW TO MAKE HOMEMADE PUMPKIN ICE CREAM | FOODTALK
From foodtalkdaily.com
Servings 8Total Time 50 mins
NINJA CREAMI PUMPKIN PIE ICE CREAM - THE ICE CREAM ...
From theicecreamconfectionals.com
5/5 (1)Category DessertCuisine Ice CreamTotal Time 24 hrs 15 mins
RECIPE PUMPKIN PIE ICE CREAM - JOY BAUER
From joybauer.com
CREAMY PUMPKIN ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN PIE ICE CREAM || SUCH A SMOOTH || FULL RECIPE ...
From youtube.com
EAGLE BRAND® | EASY PUMPKIN ICE CREAM BARS
From eaglebrand.ca
PUMPKIN ICE CREAM - SAVEUR
From saveur.com
PUMPKIN ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
PUMPKIN & GINGERBREAD ICE CREAM – RECIPE.TV
From recipe.tv
PUMPKIN PECAN GINGERSNAP ICE CREAM RECIPES
From tfrecipes.com
GINGER-PUMPKIN ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
GINGER PUMPKIN ICE CREAM RECIPES
From tfrecipes.com
PUMPKIN GINGERBREAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love