Pumpkin Ice Cream Cake Food

GREAT PUMPKIN CAKE

Steps:

• Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.
• Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar. Spoon 1/2 cup frosting into small bowl; stir in green food coloring. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.
• Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake to resemble pumpkin.

PUMPKIN PIE ICE CREAM CAKE

Steps:

• Spray a 9-inch pie plate with nonstick cooking spray.
• In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
• Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
• Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
• Garnish with candied pecans before serving.

FROSTY PUMPKIN SQUARES

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften.
• Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
• In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
• Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

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.

FROSTY PUMPKIN DESSERT

Steps:

• Chop cookies with Food Chopper. Place butter in Small Micro-Cooker®; microwave on HIGH 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer.Scoop half of the ice cream into Classic Batter Bowl using Ice Cream Scoop. Place in refrigerator 10 minutes to soften. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust using All-Purpose Spreader. Freeze until firm, about 1 hour. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Fill Easy Accent® Decorator with remaining whipped topping. Run Utility Knife around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired.

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.

PUMPKIN ICE CREAM CAKE

Steps:

• Combine cookie crumbs with melted butter until evenly distributed.
• Press mixture into the bottom and slightly up the sides of a 9" springform pan.
• Refrigerate 10-15 minutes.
• Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
• Place in freezer until hard.
• Mix together pumpkin, sugar, cinnamon and nutmeg.
• Whip cream until stiff and fold into pumpkin mixture.
• Spoon over ice cream.
• With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
• Freeze until firm.

PUMPKIN ICE CREAM

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.

PUMPKIN ICE CREAM PIE

Steps:

• Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden.
• While the baked Cookie Crumble is still warm, break it up into small crumbles. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create crust; set aside.
• Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap. Freeze until completely firm, at least 3 hours (may freeze for days-weeks ahead of time). If freezing for an extended period of time, double wrap in plastic wrap then wrap in foil to avoid freezer burn.
• Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla and cinnamon. Remove from heat and cool to room temperature.
• Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove.
• Let pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.

PUMPKIN ICE CREAM CAKE ROLL

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.

PUMPKIN GINGERSNAP ICE CREAM

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.

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.