PUMPKIN CHEESECAKE ICE CREAM
Make and share this Pumpkin Cheesecake Ice Cream recipe from Food.com.
Provided by fcreativew
Categories Frozen Desserts
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it's flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you'll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed.
- For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes.
- After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin purée in the electric mixer till everything is completely mixed (purée can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like.
- Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian's Gelattos.
- This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.
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Ariana Grande
[email protected]This ice cream is the perfect fall dessert. It's creamy, flavorful, and has the perfect amount of sweetness. I highly recommend it.
Launa Jack
[email protected]This pumpkin cheesecake ice cream was a real treat! The flavors were perfectly balanced and the texture was smooth and creamy. I'll definitely be making this again.
Quaterris Franklin
[email protected]Overall, I thought this ice cream was pretty good. It was easy to make and the flavor was decent. I would recommend it to others.
Kiya Kiya
[email protected]This ice cream was a bit too rich for my taste, but it was still good. I think I'll try making it with a lighter cream next time.
MOUNIB PC
[email protected]I had some trouble getting the ice cream to churn properly, but it eventually turned out fine. The flavor was great, but the texture was a little icy.
Shaswot Kids Club
[email protected]This ice cream was a bit too sweet for my taste, but I still enjoyed it. I think I'll try making it with less sugar next time.
Sope Gracious
[email protected]I'm so glad I tried this recipe. It was so easy to make and it turned out so delicious. I will definitely be making it again.
Aiden Whitehurst
[email protected]This ice cream was amazing! I loved the combination of pumpkin and cheesecake. It was the perfect dessert for a fall gathering.
Nishan Raian
[email protected]Overall, I thought this ice cream was pretty good. It was easy to make and the flavor was decent. I would recommend it to others.
Blaire Wallace
[email protected]This ice cream was a bit too rich for my taste, but it was still good. I think I'll try making it with a lighter cream next time.
Brahim Sadoug123
[email protected]I had some trouble getting the ice cream to churn properly, but it eventually turned out fine. The flavor was great, but the texture was a little icy.
Rai Hariram
[email protected]This ice cream was a little too sweet for my taste, but I still enjoyed it. I think I'll try making it again with less sugar next time.
Zonia shotra Shotra
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this ice cream. The cheesecake flavor was really dominant, which I liked.
kyleene velez
[email protected]This ice cream is a must-try for any pumpkin cheesecake lover. It's the perfect way to enjoy the flavors of fall.
Raj Bablo
[email protected]I followed the recipe exactly and the ice cream turned out perfectly. It was so easy to make and it tasted amazing.
lloyd blessing
[email protected]This is the best pumpkin cheesecake ice cream I've ever had! The texture was smooth and creamy, and the flavors were spot-on.
Aamina Khan
[email protected]I made this ice cream for a Halloween party and it was a huge hit! Everyone loved the unique flavor and the festive presentation.
Kodiyil Oru CineHouse
[email protected]This pumpkin cheesecake ice cream was an absolute delight! The combination of creamy cheesecake and pumpkin spice flavors was perfectly balanced, and the graham cracker crust added a delightful crunch. It was the perfect fall dessert.