Ginger Pumpkin Custard Ice Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGER ICE CREAM



Ginger Ice Cream image

Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield 1 generous pint

Number Of Ingredients 9

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 teaspoon fine sea salt
4 large egg yolks
1/3 cup candied ginger, finely chopped, plus more for garnish if you'd like

Steps:

  • In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
  • In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

HOMEMADE PUMPKIN ICE CREAM



Homemade Pumpkin Ice Cream image

Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1 quart.

Number Of Ingredients 8

2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

GINGER-PUMPKIN ICE CREAM



Ginger-Pumpkin Ice cream image

Provided by Bryan Miller

Categories     ice creams and sorbets, dessert

Time 20m

Yield About 1 quart

Number Of Ingredients 8

2 cups milk
1 cup heavy cream
2/3 cup sugar
1/4 cup water
5 egg yolks
1 1/4 cup pumpkin puree (see instructions)
1/4 teaspoon powdered ginger
1/8 teaspoon freshly grated nutmeg

Steps:

  • In a small pot, scald the milk; in another pot, scald the cream.
  • In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
  • When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
  • In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
  • Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
  • Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 15 grams

More about "ginger pumpkin custard ice cream recipes"

TRIPLE GINGER PUMPKIN PIE • THE GOOD HEARTED WOMAN
Web Nov 14, 2022 Mix pumpkin, spices, sugar, and pureed ginger into eggs. When pie crust is prepared, heat remaining evaporated milk over medium low heat until nearly boiling (do not boil it!). Remove from heat and whisk into the pumpkin mixture. Place the oven rack on the next-to-lowest position. Preheat oven to 350°F (180°F).
From thegoodheartedwoman.com
See details


PUMPKIN ICE CREAM – A COUPLE COOKS
Web Oct 25, 2022 Cornstarch Granulated sugar and brown sugar Pumpkin puree Cinnamon, ginger, allspice and nutmeg Vanilla extract Salt Required equipment: ice cream maker This pumpkin ice cream recipe requires an ice cream maker to get that beautifully fluffy texture.
From acouplecooks.com
See details


HOW TO MAKE HOMEMADE PUMPKIN PIE CUSTARD ICE CREAM
Web Nov 4, 2009 Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature.
From afeastfortheeyes.net
See details


EASY GINGER ICE CREAM RECIPE - ICE CREAM FROM SCRATCH
Web Jan 6, 2024 In a Rich and Creamy Ice Cream Base – French style ice cream recipes start with a rich custard made from egg yolks, milk, and sugar. While there are slightly easier ways to make ice cream, this way gives you the most amazing texture and flavor. Easy Step By Step Instructions with photos to show you exactly how to make it.
From icecreamfromscratch.com
See details


GINGER CUSTARD PUMPKIN PIE RECIPE | COOK THE BOOK - SERIOUS EATS
Web Aug 9, 2018 Happy Halloween From Serious Eats! Recipe Details Ginger Custard Pumpkin Pie Recipe | Cook the Book Prep 10 mins Cook 95 mins Chilling Time 30 mins Total 2 hrs 15 mins Makes 1 pie Ingredients 1 prebaked 10-inch pie shell (see recipe below) One 6 x 1-inch piece fresh ginger, unpeeled, sliced thinly, and coarsely chopped 2 …
From seriouseats.com
See details


FRESH GINGER ICE CREAM • RECIPE FOR PERFECTION
Web Apr 18, 2016 Instructions. In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved. Add the sliced ginger, vanilla, and cinnamon. Stir together until combined. Add the heavy whipping cream and stir gently to combine. Cover the bowl and let sit in the refrigerator for a few hours, or overnight.
From recipeforperfection.com
See details


PUMPKIN GINGER ICE CREAM RECIPE ON FOOD52
Web Oct 2, 2015 Add pumpkin pieces, cover, and steam for about 10-15 minutes, until pumpkin is soft. Remove from heat and puree in a food processor until smooth. Let cool, then transfer to refrigerator. To make custard base: 1. Heat whole milk in a small saucepan over medium heat until just barely boiling. Remove from heat, add grated ginger and cover.
From food52.com
See details


PUMPKIN ICE CREAM WITH GINGERSNAP COOKIES - EAZY PEAZY DESSERTS
Web Fold in the pumpkin puree. Crumble the ginger snap cookies. Pour one layer of the ice cream mixer into a 9x9 pan. Add in ginger snap cookies. Add another layer of ice cream and then add ginger snap cookies. Freeze in the pan overnight. Serve in …
From eazypeazydesserts.com
See details


PUMPKIN PIE ICE CREAM RECIPE - SERIOUS EATS
Web Feb 9, 2023 Serious Eats / Max Falkowitz Why It Works Adding enough cream and eggs to the ice cream custard ensures a great texture, despite the moisture-heavy pumpkin purée. A light hand with the spices allows the pumpkin flavor to shine. Gingersnaps and candied ginger are used in place of pie crust for the best texture.
From seriouseats.com
See details


PUMPKIN ICE CREAM RECIPE | KING ARTHUR BAKING
Web Recipes Ice Cream & Sorbet Pumpkin Ice Cream Recipe by Charlotte Rutledge 15 Reviews 4.7 out of 5 stars 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.
From kingarthurbaking.com
See details


PUMPKIN PIE ICE CREAM - ICE CREAM FROM SCRATCH
Web Nov 13, 2023 6 Comments Jump to Recipe Delicious and seasonal Pumpkin Pie Ice cream is a traditional, French-style, churned ice cream recipe that’s perfect for fall. Creamy, silky, pumpkin pie ice cream is swirled with crisp gingersnap cookies to make this recipe extra special.
From icecreamfromscratch.com
See details


PUMPKIN CUSTARDS WITH GINGERSNAP CRUMBLE - THE BEACH HOUSE …
Web Sep 24, 2020 Custards. Preheat oven to 350 degrees. In a large bowl, combine eggs, pumpkin, heavy cream, brown sugar, pumpkin pie spice, cinnamon and salt until smooth. Divide the mixture evenly into eight 6-oz. ramekins. Place the ramekins in a …
From thebeachhousekitchen.com
See details


PUMPKIN ICE CREAM - THE BAKE SCHOOL
Web Oct 16, 2021 What you need to make it Pumpkin ice cream tastes just like pumpkin pie, actually! It's a real treat! Here is a rundown of the ingredients you will need to make it: milk and cream are important to add fat to the ice cream base so that it doesn't freeze too hard.
From bakeschool.com
See details


PUMPKIN ICE CREAM PIE WITH GINGER SNAP CRUST - OH SWEET BASIL
Web Sep 7, 2021 Butter Ice Cream Spices Pumpkin Brown Sugar Heavy Cream Powdered Sugar How to Make Gingersnap Pie Crust I stinking love gingersnap pie crusts.
From ohsweetbasil.com
See details


PUMPKIN PIE ICE CREAM - RECIPE GIRL
Web Sep 26, 2019 Stir constantly with a spatula until the custard base thickens slightly. Be careful not to let the mixture boil or the eggs might scramble! Remove the custard from heat and pour it back into the clean mixer bowl. Add the pumpkin; beat until smooth. Pour the hot custard through a strainer into a large, clean bowl.
From recipegirl.com
See details


PUMPKIN ICE CREAM RECIPE - THE SPRUCE EATS
Web Nov 5, 2023 Winter Produce Fall Produce Halloween Desserts Squash Recipes This Pumpkin Ice Cream Tastes Just Like Pie Filling Minus the soggy crust By Mark Beahm Published on 11/5/23 Tested by Diana Rattray The Spruce Eats / Julia Hartbeck Prep: 15 mins Cook: 15 mins Chill and Churn: 6 hrs 30 mins Total: 7 hrs Servings: 6 to 8 servings …
From thespruceeats.com
See details


PUMPKIN CUSTARD PIE - MY INCREDIBLE RECIPES
Web Sep 30, 2022 Keep the oven preheated to 350°. In a large mixing whisk together eggs, sugar and brownsugar. Add in the pumpkin puree, milk, heavy cream and vanilla and mix to combine. Add incinnamon, salt, nutmeg, ginger, cloves and pepper and whisk to incorporate. Pour the mixtureinto the pre-baked crust.
From myincrediblerecipes.com
See details


PUMPKIN CUSTARD WITH COOKIE CRUMBLE RECIPE - SERIOUS EATS
Web Apr 15, 2020 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon kosher salt 1 packed teaspoon clementine or orange zest, from about 1 clementine One 15 - ounce can plus 1/4 cup pumpkin puree (see note) 12 ounces evaporated milk 2 large …
From seriouseats.com
See details


CREAMY PUMPKIN CUSTARD PIE RECIPE - SERENDIPITY AND SPICE
Web Sep 15, 2023 By: Melissa Llado Easy Dessert Recipes As the crisp autumn breeze sweeps through the air and leaves turn vibrant shades of red and gold, it’s time to embrace the cozy flavors of the season. One quintessential treat that embodies the essence of fall is the Pumpkin Custard Pie.
From serendipityandspice.com
See details


GINGER PUMPKIN CUSTARD ICE CREAM • BEYOND MERE SUSTENANCE
Web By Tamara 25 September, 2017 Updated 3 October, 2022 This post may contain affiliate links, see my Privacy Policy and Disclosure Statement Jump to Recipe Print Recipe The best of pumpkin pie in a frozen custard, Ginger Pumpkin Custard Ice Cream will remind you of the best pumpkin pie you’ve ever had!
From beyondmeresustenance.com
See details


Related Search