Pumpkin Cream Cheese 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-CREAM CHEESE ICE CREAM

Steps:

• In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

CREAM CHEESE ICE CREAM

Steps:

• In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., 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 CHEESECAKE ICE CREAM

Steps:

• For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it's flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you'll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed.
• For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes.
• After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin purée in the electric mixer till everything is completely mixed (purée can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like.
• Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian's Gelattos.
• This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.

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.

PUMPKIN CREAM CHEESE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
• In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
• Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
• In a small bowl, dissolve the gelatin in water.
• In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
• In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

PUMPKIN-CREAM CHEESE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
• Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.