Pumpkin Ice Cream Food

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:

• 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 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

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

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

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.

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.

ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM

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 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.

FROZEN PUMPKIN ICE CREAM PIE

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.

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.