White Chocolate Pumpkin Spice Ice Cream Food

PUMPKIN SPICE WHITE HOT CHOCOLATE

Steps:

• Combine milk, chocolate chips, and cocoa powder in a saucepan over medium heat. Bring a simmer, stirring constantly until chips are melted, about 5 minutes. Add pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon; whisk until well combined and heated through, 2 to 3 minutes.

WHITE CHOCOLATE PUMPKIN DREAMS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool., For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.

WHITE CHOCOLATE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

WHITE CHOCOLATE PUMPKIN SPICE ICE CREAM

Steps:

• Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.
• Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking.
• Pour yolk mixture into simmering milk mixture and cook and stir until thickened, 5 to 10 minutes; remove from heat, add white chocolate and stir until chocolate has melted and mixture is smooth.
• Place mixture in refrigerator until cold, about 2 hours. Stir heavy cream and vanilla extract into chilled mixture until smooth; pour into ice cream maker's container and freeze according to manufacturer's directions.

PUMPKIN SPICE WHITE HOT CHOCOLATE FOR A CROWD

Steps:

• Combine chocolate chips, milk, cream, and vanilla in a slow cooker. Cover and cook on Low, stirring every 30 minutes, until chocolate is melted and ingredients are combined, about 3 hours total.
• Turn slow cooker to Warm.
• Serve hot chocolate in glasses topped with whipped cream and a pinch of pumpkin pie spice.

PUMPKIN SPICE BILLY BUTCHER-SUNDAE

Steps:

• Additional Tools:.
• Ice Cream Maker; Dremel Tool (Not necessary, but great for polishing and perfecting cookies and almonds); Shredded wheat (For broom garnishment); Almond slivers (For leaves); Whipped cream; Hot fudge sauce; Straws; Decorative Urn.
• To Make Pumpkin Spice Ice Cream:.
• Start the night before by mixing the pumpkin and vanilla together and refrigerating overnight. The next morning heat 3 cups of the heavy cream and brown sugar on medium. In another bowl mix remaining cup of heavy cream, yolks, spices and salt.
• Pour one cup hot cream into yolk mixture slowly allowing the eggs to temper. Once thoroughly combined slowly pour yolk mixture into cream mixture and stir constantly. Continue to heat at a simmer for 5 minutes until it begins to thicken. Cover and refrigerate until completely cold.
• Remove pumpkin mixture from fridge and pour into cream mixture with bourbon and whisk thoroughly until creamy and smooth. Pour into ice cream maker and churn until thick. Then place in a freezable container and freeze to set before scooping (3 hours).
• To Make Sugar Cookies:.
• Pre-heat oven to 365 degrees F.
• Cream Butter and sugar in stand mixer. Once fluffy add the vanilla and egg. In separate bowl mix flour and salt, then add to wet mixture. Mix gently until dough ball forms.
• On parchment mold your dough into the desired shapes and bake 8-12 minutes depending on the size of your cookie. (Less for smaller pieces, more for larger ones.).
• Once the cookies have baked and cooled, decorate them, allowing the cookies to dry completely before placing in your sundae.
• To Make Modeling Chocolate:.
• Warm corn syrup separately in the microwave. Melt the white chocolate candy melts (I advise using a double boiler). Once in a liquid state remove from heat and mix in warm corn syrup, mixing just until a soft-serve texture forms. Wrap tightly in a plastic wrap and allow to set for 6-8 hours. When ready to use break off a selected piece and manipulate it in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little bit of powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out to make the white chocolate pumpkins shown in the images.
• To Make Royal Icing:.
• In a stand mixer beat egg whites until frothy and then incorporate sugar until smooth. Separate into two sealable containers. Leave one bowl white (un-tinted), and use orange food coloring to tint the other (about three drops).
• Finally, assemble your ice cream sundae to resemble the recipe photos!

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• In a medium bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving., In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange zest over medium heat until bubbles form around sides of pan., Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately.

PUMPKIN SPICE WHITE RUSSIAN

Steps:

• Combine vodka, Kahlua and pumpkin in a rocks glass; stir until smooth. Fill glass with ice and top with cream. Sprinkle with cinnamon; serve immediately.