Best 4 Spiced Pumpkin Ice Cream Recipes
Indulge in the delightful symphony of flavors with our Spiced Pumpkin Ice Cream, a culinary masterpiece that captures the essence of fall. This delectable treat is a harmonious blend of warm spices, creamy pumpkin, and velvety ice cream, offering a sensory experience like no other. Embark on a culinary journey as we unveil the secrets behind this autumnal delight.
Alongside the classic Spiced Pumpkin Ice Cream, we present a tantalizing array of variations that will satisfy every palate. Discover the richness of Salted Caramel Pumpkin Ice Cream, where the sweet and savory notes intertwine in perfect harmony. For a touch of elegance, try the Pumpkin Cheesecake Ice Cream, a decadent combination of creamy cheesecake and pumpkin spice. If you seek a burst of refreshing tang, the Pumpkin Pie Ice Cream, with its graham cracker crust and zesty citrus notes, will surely delight.
For those with a sweet tooth, the Pumpkin Praline Ice Cream is an irresistible indulgence, featuring a generous helping of pralines and a swirl of caramel. If you prefer a lighter option, the Pumpkin Frozen Yogurt offers a guilt-free indulgence without compromising on flavor. And for a unique twist, the Pumpkin Ginger Ice Cream combines the warmth of pumpkin with a hint of ginger, creating a piquant and refreshing treat.
With this collection of recipes, you'll have everything you need to celebrate the fall season with a scoop of pumpkin-infused delight. Whether you're hosting a festive gathering or simply craving a sweet treat, these ice cream creations will transform your dessert table into an autumnal wonderland. So gather your ingredients, prepare your ice cream maker, and let's embark on this culinary adventure together.
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
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.
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.
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
Tips:
- Selecting the Perfect Pumpkin: Choose a small to medium-sized sugar or pie pumpkin with deep orange flesh for the richest flavor.
- Roasting the Pumpkin: Roasting intensifies the pumpkin's natural sweetness and enhances its flavor. Cut the pumpkin into small cubes, toss them with oil and spices, and roast at 400°F (200°C) until tender.
- Making the Custard Base: Whisk together milk, cream, sugar, eggs, and egg yolks in a large bowl until smooth. Add the roasted pumpkin puree and mix until well combined.
- Churning the Ice Cream: For a smooth and creamy texture, churn the ice cream base in an ice cream maker according to the manufacturer's instructions.
- Adding Mix-Ins: If desired, fold in mix-ins like chopped nuts, dried fruits, or chocolate chips towards the end of the churning process.
- Freezing and Serving: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving. For the best texture, let it sit at room temperature for a few minutes before scooping.
Conclusion:
Spiced pumpkin ice cream is a delicious and festive treat that's perfect for fall gatherings. With its creamy texture, warm spices, and rich pumpkin flavor, it's sure to be a hit with everyone. Whether you enjoy it on its own or pair it with other desserts like apple pie or gingerbread, this homemade ice cream is a delightful way to celebrate the season. So gather your ingredients, put on your apron, and get ready to indulge in a taste of autumn with this spiced pumpkin ice cream recipe.
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