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Pumpkin Pie Spice Ice Cream

Pumpkin Pie Spice Ice Cream


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Whisk all of the ice cream ingredients together in a 4-quart pot.

Cook the mixture over medium heat and bring to just a simmer (about 10 to 15 minutes). While this is cooking you will need to whisk it from time to time to keep the mixture from sticking to the sides and bottom of the pan.

Since you’re making a custard, you want it to be between 160 to 170 degrees Fahrenheit (71 to 77 degrees Celsius). To see if your custard is done, simply dip a spoon into the mixture and run your finger down the back of the spoon. If the line stays clean, your custard is done. If the line blurs again, you need a little more time to make the custard.

Remove the pot from the heat and let it cool for at least 30 minutes. Pour the mixture into a refrigerator-safe container and cover with plastic wrap, making sure the plastic wrap is covering the top of the liquid (this keeps a skin from forming on top of your custard). Place this into the refrigerator and chill for at least 6 hours. Chilling overnight is best.

If the custard separates while cooling, simply stir it before pouring it into the ice cream maker.

Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.

Transfer the ice cream to an airtight, freezer safe container and freeze for 2 to 3 hours before serving.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.

Ingredients

  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor

Instructions

Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.



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