Pumpkin Custard Ice Cream Recipe 395 Food

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PUMPKIN CUSTARD



Pumpkin Custard image

Nothing says fall quite like desserts enriched with the sweet, spicy, incomparable taste of this premier squash. Good Food Magazine, October 1986. Prep time does not include chilling time.

Provided by JackieOhNo

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup half-and-half
1/2 cup heavy cream
2 tablespoons orange-flavored liqueur
1/4 teaspoon ground ginger
1 pinch salt
3 large eggs
1/2 cup sugar
1 cup canned pumpkin puree
1 tablespoon grated lemon zest

Steps:

  • Heat oven to 325 degrees.
  • Pour half-and-half and cream into medium saucepan and heat just until scalded (tiny bubbles will form around edge of pan).
  • Mix liqueur, ginger, and salt in small bowl. Lightly whisk eggs together in separate mixing bowl. Add liqueur mixture and whisk to blend. Very gradually stir in scalded cream. Stir in sugar, pumpkin, and lemon zest.
  • Pour custard into six 3/4-cup custard cups or ramekins and place in baking pan. Pour enough hot water into pan to come halfway up sides of cups. Cover with cookie sheet. Bake until knife inserted in center comes out clean, 40-45 minutes.
  • Transfer custard cups to wire rack to cool completely. Cover with plastic wrap and refrigerate at least 2 hours. Serve cold.

Nutrition Facts : Calories 236.7, Fat 14.6, SaturatedFat 8.3, Cholesterol 147.8, Sodium 183.4, Carbohydrate 22.7, Fiber 1.3, Sugar 18.3, Protein 5.2

PUMPKIN CUSTARD ICE CREAM RECIPE - (3.9/5)



Pumpkin Custard Ice Cream Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 12

3/4 cup brown sugar
1 cup canned solid-pack unsweetened pumpkin
3 egg yolks
1 teaspoon cinnamon
1/4 cup granulated sugar
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
2 cups heavy cream
2 cups milk
1/8 teaspoon salt
1 tablespoon vanilla extract

Steps:

  • Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about 6 minutes. Whisk eggs in a medium bowl. Gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves (or use 1 teaspoon of pumpkin pie spice) and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.

PUMPKIN CUSTARD



Pumpkin Custard image

Make and share this Pumpkin Custard recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
1 1/2 cups evaporated skim milk (12 ounce can)
2 eggs
3 egg whites
3/4 cup pure maple syrup or 3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
fresh apple, slices (optional)

Steps:

  • Preheat the oven to 350*.
  • Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
  • Arrange the cups in a shallow, flat-bottomed baking pan.
  • Whirl all of the ingredients except the apple slices in a blender until smooth.
  • Pour the custared into the baking cups.
  • Pour boiling water into the baking pan to about a 2-inch depth.
  • Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
  • Remove the cups from the hot water and cool at room temperature, then refrigerate.
  • Serve chilled, garnished with fresh apple slices, if desired.

Nutrition Facts : Calories 200.6, Fat 2, SaturatedFat 0.7, Cholesterol 73.1, Sodium 128.5, Carbohydrate 37.5, Fiber 0.5, Sugar 32.1, Protein 9.2

PUMPKIN CUSTARD



Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

HOMEMADE PUMPKIN ICE CREAM



Homemade Pumpkin Ice Cream image

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

2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves

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.

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