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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Artichoke,Tomato Chicken Pasta Recipe

Saturday, September 28, 2013
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, Tomato Chicken Pasta Recipe

2  boneless chicken breasts chopped into small cube chunks or use loose or sliced Italian sausage
1 bag fresh baby spinach
1/2 cup sliced mushrooms
1 can artichoke heart halves
1 lb penne pasta
2 chopped plum tomatoes or use grape tomatoes
4 cloves fresh chopped garlic
1 yellow or green bell pepper sliced
salt, pepper, to taste
canola oil around 2 or 3 tablespoons
grated cheese for garnish
1/4 cup white wine
3 tablespoon butter
1/2 cup chicken broth
chopped fresh parsley and basil around 2 tablespoons each

Boil pasta in saltwater to package instructions set aside and keep warm.

In a large frypan add 2 tablespoon canola or olive oil and saute chicken or sausage until the pink is gone, add the peppers around 8 minutes, turning. 

Add the garlic saute 1 minute. 

Add the tomatoes, mushrooms, artichokes, and spinach, saute until wilted around 6 minutes. 

Add the white wine, chicken broth, and heat through and simmer around 4 more minutes.

Salt and pepper to taste and add cayenne pepper if you like heat.

Toss with the drained pasta. Sprinkle generously with grated cheese.

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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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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 anywhere 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 Potpie! Who can resist?

Enjoy!









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.


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Best German Chocolate Coconut Bars

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! Oh and the best things before you scroll down, it's homemade not a cake mix! I think that calls for a German Chocolate Coconut Bar celebration, as these are oh so good!


an easy bar cookie made like a german chocolate cake. This recipe is how to make german chocolate cake coconut bars


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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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Sweetest Summer Desserts Best Recipes

Monday, September 2, 2013

Here is a roundup of Summers sweetest dessert recipes. As you stroll through our favorites, these have been tried and true recipes throughout the year.

Mom made many of these often and grandma. We love them all but the comfort recipes like rice pudding, good old fashioned banana cake and pies in the jar are just a few childhood memories that are etched in the best of the best desserts all summer long.

Summer doesn't have to end in the kitchen as long as you're making something that reminds you of the better bright sunshiny days to get through those cooler months.

Make something that puts a smile on the young and young at hearts faces and watch these desserts be the hit of any gathering you have.

With Game Days, sitting in front of the fireplace or just reflecting on all those picnics, there is something here for everyone to enjoy.

Start making your own summer traditions and start with a delicious treat. Enjoy and until next time stroll through these decadent desserts.


this is a homemade poundcake smothered with whipped cream and strawberries like a homemade strawberry shortcake with using poundcake


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