Old Fashioned Homemade Pumpkin Ice Cream Food

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

Steps:

• In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.

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.

OLD FASHIONED HOMEMADE PUMPKIN ICE CREAM

Steps:

• In large bowl add beaten eggs, cream, half of milk, pumpkin, and salt--mix well; add remaining ingredients holding remaining milk--mix well with electric mixer for 2 minutes on high; set-up ice cream freezing unit, turn-on, pouring mixture in to top opening, add remaining milk; fill to top of ice cream freezing container; set timer for 35 - 40 minutes. Ice cream will be soft; may freeze or serve immediately. Is great with ginger snap cookies!

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• Whisk all ingredients together until sugar dissolves.
• Pour into the bowl of an ice cream machine.
• Freeze according to the ice cream maker's instructions.
• After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
• Serve with your favorite toppings.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

OLD-FASHIONED HOMEMADE ICE CREAM

Steps:

• Beat egg yolks with half of sugar and all of flour. Mix until creamy. Add evaporated milk then add rest of sugar and vanilla.
• Beat egg whites until fairly stiff. Fold into above mixture. Put in ice cream freezer and add whole milk, leaving about 1 1/2 inches at top of freezer.
• Freeze in ice cream freezer. Makes 1 gallon.