Easy Pumpkin Dessert

Ecampbell64

Just made it! Great taste and super easy. I never get tired of pumpkin.

The_Aly_Wei

yumm

mlafourcade

Bump!

BlueBombers

In for the pumpkin!

allana1111

thank you. love love love pumpkin

nicola1141

Yum! We can't get "regular" sized cans of pure pumpkin here, so whenever I make the pumpkin puree + cake mix muffins, I either have to make a double batch or have lots of leftover wasted pumpkin. I"m thinking next time, I"ll make one batch of muffins, and one batch of this!

Sunshine2plus2

yummy!

Jocampgrl

Can't wait to try this!

jaena4

Awesome - this sounds great! Bump!

04ward

Bump! Sounds good!

morethanthis0

Yup neeeed it!

aadhyasiddhi

Pumpkin Icecream
Ingredients:


vanilla extract
1 cup heavy cream
1 cup whole milk
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

Directions:
In a bowl, whisk together the pumpkin puree and vanilla. Refrigerate.

In a heavy saucepan over medium heat, combine cream, 1/2 cup of the milk, and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup milk and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Temper the egg mixture: gradually pour some of the hot cream mixture, about 1 cup, into the egg mixture, whisking the whole time. Pour the egg mixture back into the pan. Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Strain through a fine-mesh sieve into a large bowl and let cool for about 10 minutes.

Remove the pumpkin mixture from the fridge and whisk it into the cooled custard until it is smooth. Cover and put the bowl into the fridge to cool, 4 hours to overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Once done churning, transfer the ice cream into a container and freeze until it is your desired consistency.

–

To assemble the sandwiches, let the ice cream soften a little. I tried spreading it about 1″ thick on a baking pan so I could cut the ice cream into circles with a round cookie cutter. You can also use an ice cream scoop and scoop it directly onto a cookie, then flatten the ball with the other cookie.

Makes about 6 (enormous) ice cream sandwiches.

aadhyasiddhi

Pumpkin Icecream
Ingredients:


vanilla extract
1 cup heavy cream
1 cup whole milk
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

Directions:
In a bowl, whisk together the pumpkin puree and vanilla. Refrigerate.

In a heavy saucepan over medium heat, combine cream, 1/2 cup of the milk, and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup milk and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Temper the egg mixture: gradually pour some of the hot cream mixture, about 1 cup, into the egg mixture, whisking the whole time. Pour the egg mixture back into the pan. Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Strain through a fine-mesh sieve into a large bowl and let cool for about 10 minutes.

Remove the pumpkin mixture from the fridge and whisk it into the cooled custard until it is smooth. Cover and put the bowl into the fridge to cool, 4 hours to overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Once done churning, transfer the ice cream into a container and freeze until it is your desired consistency.

–

To assemble the sandwiches, let the ice cream soften a little. I tried spreading it about 1″ thick on a baking pan so I could cut the ice cream into circles with a round cookie cutter. You can also use an ice cream scoop and scoop it directly onto a cookie, then flatten the ball with the other cookie.

Makes about 6 (enormous) ice cream sandwiches.