Best Pumpkin Spice Ice Cream Recipe Ever Video

Sunday, September 29, 2013


What a delightful treat for the fall with this refreshing pumpkin spice ice cream. This also takes on the characteristics of pumpkin pie with a little bits of chocolate and crust. This delicious confection will surely bring a smile to all that love pumpkin. The best part about it is, that you will now be able to make the recipe all year long. Of course, waiting for fall will make you look forward to this treat in those cooler months and certainly put a smile on your face.  I like to save certain flavors that remind me of spring, summer, fall or winter,  to make the seasons more special and make those treasured recipes those times of the year.  Give this a try you will be pleasantly surprised as it is truly the best pumpkin ice cream I have ever imagined and it goes along famously with a piece of pumpkin pie for the Holiday!



If you must use the old fashioned stir method and don't own an ice cream maker, no problem!  Have patience and stir every 15 minutes when placing in your freezer container. Freeze and keep stirring until smooth and set, it takes a lot of stirring to be super creamy. This one is done in an ice cream maker and so worth the investment!


Here's the Recipe! Enjoy

Make sure milk and cream are well chilled:

1 1/2 cup whole milk or half and half
1 cup light brown sugar
1 3/4 cup fresh or canned pumpkin puree (do not use pumpkin pie filling) my pumpkin is freshly homemade click here or use canned
1 1/2 teaspoons cinnamon
1/4 teaspoon each pumpkin pie spice, nutmeg and ginger
2 tablespoon molasses
2 1/2 cups heavy cream
1 teaspoon vanilla

Last added at the end:

1 cup semi sweet grated, shaved or small pieces of chocolate
1 cup crumbled cinnamon graham crackers.

In a large bowl whisk together the sugar, milk, brown sugar and molasses, for around 3 minutes.  Add and whisk in the puree, spices and vanilla. Pour in the heavy cream and blend well.
Place in the ice cream maker.


Let churn for at least 25 minutes then check, I taste it, sometimes takes 30 minutes or according to the directions on your ice cream maker.


Scoop in the ice cream into your container and layer with chocolate and graham cracker filling into a freezer container alternating ice cream then the chocolate and crumbled graham crackers ending with ice cream. Smooth over.  Freeze for at least 2 to 3 hours before serving.

For more recipes using PUMPKIN CLICK HERE

More recipes for ICE CREAM?

Peanut Butter Cup Homemade Ice Cream
Banana Split Ice Cream
Pistachio Chocolate Chunk Ice Cream
Eggless Cookie Dough Ice Cream
Strawberry Ice Cream
Rocky Road Ice Cream Video

For more recipes using Pumpkin see links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

+claudia lamascolo  Author


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Homemade Bow Tie Pasta Recipe

Saturday, September 28, 2013

Bow Tie macaroni is a staple in an Italian pantry. Sunday is a traditional day for pasta in an Italian household. Here is a wonderful Traditional Sunday Sauce with this awesome pasta that really happens to be a favorite of mine, it's a bonus if I have the time to make them homemade from scratch. If not as long as I get my pasta on Sunday I am good to go!
 We often add meats like Braciole, Homemade Sausage and Meatballs to our sauce. Our family was happy with simple traditions, just being together on a Sunday was a treat and blessing for us to share each others conversation of the week. Yes, those were the days when mom, dad, Aunts and Uncles would all set aside the time to be with the family and to spend a fantastic day together sometimes it got very loud with debates as well but always fun. Even my Aunt Mary and Uncle Mike that lived around an hour and a half away would make it a point to drive to our home in Utica N.Y., they lived in Schenectady back then. 

Back in the early 60's and 70's this was always looked forward too every week, now and then we would have christening, communions or other big events to go to. Now with our children and next generation we have busier lives but here in my family, I am lucky enough to have two fabulous sons Chad and Curt and his soon to be wife Jenni ( and my new grandson she is expecting) now carry on those precious traditions with a passion for Italian foods. We rarely miss a Sunday dinner together. My husband Nemo has shared that same importance and it's not Sunday morning breakfast without my meatballs frying in the kitchen.

My brother John Colenzo who was the first born in the family for our mom and dad, will drive 2 1/2 hours to have this traditional Sunday dinner just to be with the family. He is happy with a simple dinner doesn't matter what it is , however there is one stipulation I must make the sesame cookies he loves!

Sometimes we have my nephews visit which are John's children Matt and Devin. That's if work doesn't get in the way. The rest of my family to include another brother Luke that lives in Upstate New York, Utica to be exact and I long for the days we can all be together in one spot again! Florida is a long drive for them for dinner!

I have several very special nieces, Alicia, Mary, Pamela and Lana (who lives in Omaha) that I miss very much and their children, it's hard to live so far away from them. They all carry on the same passion and traditions that my mom Margaret (R.I.P.) taught all of us and we have her to thank for our close bond.

So it's ok to have plain simple boxed rigatoni, bow ties or any other favorite macaroni. This is about family, good food and great conversation for us.

 Isn't that what it's all about? Family and quality time? It is for us. 

So again this Sunday will start out with fried Italian meatballs early in the morning for breakfast, as the sauce would simmer we always make a second batch of meatballs since there are none to spare for the sauce.
 The table would have appetizers consisting of olives, pepperoni, salami, cappicola, and extra sharp provolone cheese and of course fresh Ciabatta Italian bread!

Last but not least our demitasse coffee, pastries such as pusties, cannoli, sfogliatelle for dessert.

 Grandma Victoria would always make homemade pasta dough, what a special treat! She always made the time. She has the black hat on in the photo, that Grandma Victoria and Grandpa John. Aunt Mary is the bride, Uncle Mike, my Aunt Angie who passed on at a young age before I was born, my dad Carmen, mom Margaret, John is the taller boy my brother and my other brother Luke .

Aunt Mary and Uncle Mike's Wedding photo

                            Nephew Matt, Jenni, Curt, Brother John, Chad 


Well lots of time has passed on but not our love for family. 
If you really want to make a special dinner and have some spare time,  try this homemade dough recipe to make bow tie pasta from scratch.
Just cut the dough into rectangular pieces and pinch the centers. Let dry for around an hour or freeze on cookie sheets. Then boil with salt water until they float to the top. Add your favorite sauce and you have the perfect meal. Here is the pasta homemade recipe.


                                   Where it all started, Dad, Mom, brother Luke holding me, 
                                    Grandma Victoria, Aunt Mary and Grandpa John

Dough for Homemade Bow Ties

2 cups semolina flour
2 cups flour
6 eggs, well beaten
2 tablespoon extra virgin olive oil
1 tablespoon water
1 teaspoon salt

If mixing by hand, mix 2 flours together and make a hill of flour on a clean board. Make a well in center of the flour. Beat eggs in a large bowl and add in olive oil and salt. Pour egg mixture into flour. With your hands, mix flours and liquids together and knead until you have a ball of dough., I use my kitchen aide mixer and start with the flour first. Add cold water to moisten dough, if too dry. Dough should be firm not sticky. Add more semolina if its sticky a little at a time. Make dough into shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour. This will help the dough while stretching and rolling it out to make it easier.
To roll: Use one ball of dough at a time. Keep others underneath a covered bowl wrapped until ready to roll. Roll out on a slightly floured surface, first in one direction, then in the other to form a rectangle. Slice into strips and cut into rectangles with a fluted edged cutter for the rippled edges,  then pinch the center.  Place on a floured cookie sheet. Dry around an hour (on a floured cookie sheet).

Boil in salted water until they float to the top, serve with your favorite Sunday Sauce.


Dad Carmen, Mom Margaret, Brother Luke, Myself and Brother John

+claudia lamascolo  Author
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Artichoke, Spinach, Squash and Chicken Pasta Recipe

This amazing pasta dish has all the freshness of spring, summer and fall with the vegetables in this one. I can never have enough of this dish. Serve it as a side dish with a steak dinner or as a whole meal in itself.




 Artichoke, Spinach, Squash and Chicken Pasta Recipe


2  boneless chicken breasts chopped into chunks
1 bag fresh baby spinach
2 yellow squash sliced
1 can artichoke hearts
1 lb penne pasta
2 chopped plum tomatoes
4 cloves fresh chopped garlic
1 yellow bell pepper chopped
salt, pepper, cayenne to taste
grating cheese for garnish
1/4 cup white wine
3 tablespoon butter
2 cups chicken broth
1/4 cup 2 % milk or ( heavy cream) 
olive oil

Boil pasta in salt water to package instructions set aside and keep warm.
In a large fry pan saute chicken and peppers in 2 tablespoon olive oil till pink is gone, around 8 minutes, turning. Add the garlic saute 1 minute. Add the tomatoes, squash, artichokes and spinach, saute until tender around 6 minutes. Add the white wine, chicken broth and heat through and simmer around 10 minutes. Stir in the heavy cream at the end, add salt, pepper and cayenne is using.
Toss with the drained pasta. Sprinkle generously with grating cheese.

+claudia lamascolo  Author
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Crockpot Italian Rump Roast and Vegetable Burgundy Stew Recipe

Friday, September 27, 2013

 


I love using the crockpot and these liners make it
 so easy to clean up!  A perfect all in one meal.
This roast is simply a melt in your mouth fall apart tender meat! The whole meal is in one pot, so come home to a hearty hot one pot dinner! When you in a hurry and still want a great meal, give this one a try, it never fails me.

1- 2 1/2 pound roast rump roast, sirloin tip are what I usually use  ( this is tied together with string)
1 16 oz can of fire roasted tomatoes with garlic
1 8 oz package fresh sliced washed mushrooms
1 can of peas
1 cup baby fresh carrots
3 potatoes sliced in 1/2 thick pieces skins on
2 sliced and cleaned bell peppers
2 fresh basil leaves, 2 pieces of fresh Italian parsley, 2 sprigs of fresh rosemary 1 sprig of fresh oregano
2 cloves minced garlic
2 tablespoon olive oil
1 cup vegetable or chicken broth
1/4 cup burgundy wine
1 teaspoon Worcestershire sauce
salt pepper to taste
pinch cayenne pepper


In a crockpot using a liner or dutch oven on top of the stove, place potatoes, half the can of the tomatoes, peas, peppers, carrots, mushrooms, oil and broth on the bottom. Place meat on top adding the minced garlic, salt, pepper and cayenne. Sprinkle the top of the meat with all fresh herbs rest of the tomatoes and Worcestershire sauce.  Cook on low for 8 hours or high for 6 hours. If cooking in a dutch oven bake on 300 degree on low heat for around 4 to 5  hours. Serve with Italian garlic bread.

+claudia lamascolo  Author

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Portabello Insalata Caprese Video Recipe and Review

Tuesday, September 24, 2013
Today I am making a grilled portabello mushroom topped with fresh garden herbs and this light perfect oil to bring out the flavors. Take a look at the video, the aroma in the kitchen was sure bliss, the taste is amazing. I have used this oil for years now and it always delivers great result All opinions are my own and Pompeian oil sent me coupons to help keep my blog going thank you! Thanks for stopping by, Ciao Claudia


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Loaded Buffalo Potato Dip Recipe

Monday, September 23, 2013
If you're a potato lover, this will knock it out of the park for you on game day or any kind of event! What better way to kick off your parties for the season than with this hearty potato dip. Cheese, sour cream, bacon are just a few of the ingredients to this delicious dip. Read on for the secret ingredient. The recipe is easy to throw together for those last minute guests and they are going to love this one I promise!



This is a great bacon and cheese loaded potato dip it has hot sauce, sour cream in it

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Chicken Parmesano Slider

Sunday, September 22, 2013
A perfect sandwich for any event, get together or even pot luck to make ahead of time! The kids and adults will love these little Parmesano treasures! Great packed in school lunches too!
This traditional Italian Chicken Parmesan is loved by everyone who is an Italian food lover.

Easy to make and fun to watch disappear.

Just remember to make a whole lot of them if you have a hungry group. Game day won't be the same without these either!

small slider sandwiches with a chicken on top with sauce, garlic brushed on top of this slider bun and toasted with sauce chicken and mozzarella


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Chilies Rellenos Casserole Recipe

Friday, September 20, 2013
Yes I know this isn't any where near an Italian recipe, however I absolutely loved the flavors in this. It was exciting to see this bake all together like a Mexican Style Pot pie! Who can resist?

Enjoy!







My version of a Mexican Style POT PIE!!!

1 pound ground turkey or beef
3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 16 oz can refried beans (I used fat free)
2  cups or more of blended cheddar cheeses
1 or 2 cans of green chilies
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
optional: cayenne pepper
1 cup canned corn

Topping (this is top crust)
1 1/2  cups milk or half and half
1/3 cup flour
1/4 teaspoon salt
2 tablespoons hot sauce
4 large eggs

Beat eggs, hot sauce and gradually add the flour and salt set aside.

Brown meat I cooked it in the corn juice instead of draining it, add the garlic. Stir in all the spices when meat is browned. Add the refried beans.

In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the meat of the top, corn and add the rest of the shredded cheese.

Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350  degrees. I couldn't wait to let it sit for a few minutes we just dived right into this one and one more things it's great reheated the next day if you have any left!

Thanks Veronica from  My Catholic Kitchen this is a keeper!

+claudia lamascolo Author
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Best Corn Fritter Doughnut Recipe Video Ever

Sunday, September 15, 2013
I love little doughnut holes. These are more of a dinner appetizer. They are a little fried slightly sweet light cake like corn doughnut. They are great with a fish dinner or just by themselves for a snack. I used some leftover grilled corn on the cob. Sliced it off the cob and the amazing flavor that added was a treat. Of course most of the time I make them using canned corn. What a great treat to use up that leftover corn. Just a wonderful little treat! They taste best warm, rolled into powdered sugar. Totally addicting, you can't eat just one, the kids love them and they are so darn easy to make!

Plus this is the easiest recipe and foolproof you will not be sorry you tried them! This will be a keeper as it was for me!



  
delicious friend corn fritters with powdered sugar on a black plate
                                                       
           
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Best German Chocolate Coconut Bar Recipe

Saturday, September 14, 2013
If you love chocolate and coconut these are going to be one of your favorites! I will tell you these are rich and decadent! You will wow anyone that love these combinations and I have given out this recipe over and over through the years. I think it's one I have reserved to posting since it's really my favorite. If your a fan of this blog, I highly recommend you to try this recipe if you love chocolate and coconut and German Chocolate cake, as that's what this reminds me of in a bar form. So lets get on with making this recipe and let it come into your kitchens!


Crust!

Chocolate Topping!


Filling! Here we go. It's easy!
Crust:
1 3/4 cup flour
3/4 cup softened butter
3/4 cup powdered sugar
1/4 cup cocoa powder

Chocolate Topping:
2 cups Macadamia nuts or Pecans
8 squares German Chocolate cut up in chunks (I used two boxes of Bakers) easier to melt put through the food processor and chopped fine

Filling:
3 eggs
1/4 cup melted butter
3/4 cup brown sugar
3/4 cup light corn syrup
Beat together then add:
1 cup shredded coconut

Mix crust together (I used a food processor)  and press into a parchment paper lined pan, a brownie style sheet pan. Bake 15 minutes. Take out of the oven and immediately add the German chocolate over the crust as it melts spread it out. Sprinkle nuts on top of the chocolate. Beat the  filling ingredients until well blended stir in coconut.  Pour over the crust with chocolate.  Bake at 350 until the edges are golden brown or 30 to 35 minutes. Cool.  Lift parchment paper up and cut into bars. 

+claudia lamascolo  Author
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Rocky Road Homemade Ice Cream Recipe Video

Friday, September 13, 2013

Summer Winter or Fall, ice cream is still going to be a favorite anywhere we live. Maybe not as popular where it snows. Here is fun treat to keep that summer smile in us all year round. I have to say I have been on an homemade kick for the past several months now. I first thought my favorite was peanut butter cup, then it was pistachio, then came the eggless cookie dough, oh boy was that delicious!  Then the strawberry was amazing. Guess what my favorite is now? Yes you guessed it's Rocky Road! Hope you give this a try it really put the kid back into you! What a fun ice cream! The video clearly gives you the idea of how easy this is to make!



Rocky Road Ice Cream Recipe

1 cup whole milk
2/3 cup sugar (if you like less sweet go with a 1/2 cup)
8 ounces good grade bittersweet or semi sweet chocolate chopped into small chunks
2 cups heavy cream well chilled
1 or 2 teaspoons vanilla
1 cup mini marshmallows
1/2 mini chocolate chips
1/2 cup whole or chopped pecans

Heat the milk until it starts to just bubble on the sides. In a blender using a metal blade, plus the chocolate chunks and sugar together until fine. Add the hot milk, beat until smooth. Place in a bowl and into the refrigerator to cool. When cool, add the heavy cream and vanilla. Refrigerate for 2 hours.
Add to your ice cream maker follow the package instructions.



 Around 35 minutes. 5 minutes before this is done add the chips, marshmallows and pecans. Turn into a freezer container with lid.  Freeze for at least two more hours before serving.

Note: you can put this in a regular freezer container and stir every 1/2 hour, once it's thick enough and not soupy, stir in the marshmallows, chips and nuts. Return to the freezer until solid still stirring every half hour.

+claudia lamascolo  Author
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Fresh Italian Tomato Cucumber Herb Salad Recipe

Wednesday, September 11, 2013
Remembering today the simple things in life can be the best foods and healthiest meals to eat in the world!

A simple fresh salad that goes great with any meal. We usually serve this in warmer weather but the taste of this salad keeps Summer top of mind! Grilled chicken, corn on the cob are also perfect with this salad. Keep the fresh taste of summer is a great advantage using fresh vegetables. Then the bonus is using all fresh herbs with fresh vegetables. Try some combinations of flavored olive oils for a nice change of flavors. Garlic, basil and rosemary added to regular olive oil with the addition of 18 year old aged balsamic vinegar make it super special.

You can make your own style dressing of what you like. Serve this using a hard crusted Italian Bread and dip it into this marvelous juice that the salad makes! For me it's a whole meal in itself nothing else needed!







Here's what I did for this simple salad:

Cube up small pieces of 1 or 2  cucumbers scraping the seeds inside the middles out of it and then peeling off just some of the skin
Cube into small bite sized pieces fresh plum tomatoes or whatever you like around 4 or 5
1/4 cup extra virgin Olive oil
2 sprigs fresh rosemary
4 or 5 basil leaves
1 teaspoon fresh or dried oregano
2 teaspoons fresh minced garlic
pink salt or sea salt and pepper to taste
2 or 3 tablespoons aged balsamic vinegar (a very good grade aged one) or more to taste

Crusty Italian Rustic Hard Crusted Bread

In a small bowl add everything together oil,  (except vegetables) and mix with salt, pepper to taste. Add a pinch of cayenne pepper for a little heat if you like. Toss with vegetables.  Serve with Italian bread to dip into this marvelous salad! Taste great the next day too!

+claudia lamascolo  Author
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Homemade Chocolate Pudding Pastry Cream

Sunday, September 8, 2013

This is a decadent chocolate thick smooth and yummy homemade chocolate pudding.

There are many uses for this pudding pastry filling. Pies, tarts, parfaits, filling in between cake layers, trifles.




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Baked Zucchini Sticks

Friday, September 6, 2013
Baked zucchini slices or bites are bursting with the same great flavors as fried! Give it a try without the oily calories!

Baked Zucchini Sticks





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Sweetest Summer Desserts Best Recipes

Monday, September 2, 2013
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