ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM
Provided by Matt O'Connor
Yield About 2 cups
Number Of Ingredients 8
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.
SPICED PUMPKIN ICE CREAM PUFFS
This extraordinary dessert showcases homemade pumpkin ice cream and cream puffs. The effort is worthwhile...and you can make the parts ahead of time for easy assembly later.-Richard Lasher, Stuarts Draft, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cream puffs.
Number Of Ingredients 18
Steps:
- In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. 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. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the pumpkin, vanilla, cinnamon, nutmeg and remaining milk. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., 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 at least 2 hours before serving., In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set aside. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. , Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , To serve, scoop ice cream into cream puffs; replace tops.
Nutrition Facts : Calories 113 calories, Fat 8g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 53mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED PUMPKIN ICE CREAM
Ice cream lovers can't get enough of this creamy, rich ice cream that boasts lots of delish pumpkin flavor. -Molly Badger, Provo, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin., Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally, 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 230 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 26mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN ICE CREAM WITH SPICED PITA CHIPS
This recipe was created for the 13th RSC Contest. It requires the use of an ice cream maker. Do not use olive oil flavored cooking spray.
Provided by Kim127
Categories Frozen Desserts
Time 40m
Yield 1 1/2 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ice cream ingredients in a bowl with an electric mixer for about 2 minutes, until sugar and honey are dissolved.
- Turn on ice cream maker and pour ingredients into top. Let ice cream maker process for about 20-30 minutes and preferred consistency reached.
- To make pita chips, heat oven to 350°F.
- Mix together tbsp sugar, 1/4 tsp cinnamon, and 1/8 tsp ground cardamom.
- Slice pita breads into 8 wedges each and place on cookie sheet.
- Spray pita chips with cooking spray. Sprinkle sugar mixture generously over pita chips. Turn pita chips over. Spray other side with cooking spray and sprinkle with sugar mixture.
- Bake in heated oven for 8-9 minutes.
- To serve, scoop ice cream into dish and garnish with 2-3 pita chips and cinnamon stick if using.
Nutrition Facts : Calories 340.7, Fat 11.2, SaturatedFat 6.8, Cholesterol 35.5, Sodium 264, Carbohydrate 54.9, Fiber 1.6, Sugar 31.6, Protein 6.8
SWEET KABOCHA SQUASH ICE CREAM WITH SPICED PUMPKIN SEEDS
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Halve the squash and scrape out the seeds. Place the squash cut-side down in a roasting pan. Add 2 to 3 inches of water and roast the squash until it is very tender, about 30 minutes. Allow the squash to cool completely then mash or puree it in a food processor or blender. Measure 2 cups of the puree and reserve.
- Combine the milk and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk then bring it to a simmer over medium heat.
- Meanwhile, beat the egg yolks in a large bowl. When the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk mixture into the yolks. Repeat until half the milk is incorporated, then whisk in the remaining milk. Stir the reserved squash puree into the ice cream base then strain the base through a fine sieve into a bowl set over an ice bath.
- Chill the ice cream base completely then process it in an ice cream maker according to the manufacturer's instructions. Spoon the ice cream into containers and freeze until firm. Serve the ice cream topped with spiced pumpkin seeds.
- Preheat the oven to 350 degrees F.
- Beat the egg white in a medium bowl until frothy. Add the pumpkin seeds, sugar, cinnamon, ginger, and nutmeg. Stir until the seeds are well coated.
- Line a baking sheet with parchment paper. Spread the seeds on the baking sheet in a single layer. Bake the seeds, stirring occasionally, until they are golden. Remove the seeds from the oven and set them aside to cool.
Nutrition Facts : Calories 149, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 147 milligrams, Sodium 39 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 4 grams, Sugar 19 grams
ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM
For Halloween, we attempted to break the record for the world's loudest scream-the acknowledged "Scream of Ice Cream." To coincide with the attempt we created the world's first "ice cream soup," a bowl of steaming hot ?pumpkin soup with a scoop of pumpkin ice cream dropped in the middle. I loved it, but it left everyone else in meltdown. In the end we ran out of time to stage the world-record ?attempt, and killed off ice cream soup, but we kept spiced pumpkin ice cream alive.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
- 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.
- 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.
- 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.
- 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.
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