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 Cake Mix Cookies
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
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Baked Pumpkin Pecan Donuts
+claudia lamascolo Author
Posted by claudia lamascolo at 12:00:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.