Pumpkin Custard Ice Cream Recipe 395

PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
• Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
• Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
• Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

PUMPKIN CUSTARD WITH A KICK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
• Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
• Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
• Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

PUMPKIN CUSTARD ICE CREAM RECIPE - (3.9/5)

Steps:

• Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about 6 minutes. Whisk eggs in a medium bowl. Gradually whisk 1 cup of the warm cream mixture into the bowl with the eggs. 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. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves (or use 1 teaspoon of pumpkin pie spice) and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.

PUMPKIN CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
• Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.

ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM

Steps:

• 1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
• 2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
• 3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
• 4. Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth. Add to the chilled custard and whisk well. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
• 5. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little ground cinnamon before serving.

PUMPKIN CUSTARD (THM-S, LOW CARB, SUGAR FREE)

Steps:

• Mix all ingredients in a [blender|https://amzn.to/35fFYaU] until smooth.
• Pour mixture into saucepan over low heat.
• Stir for 4-5 minutes. It will thicken more.
• Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container.
• Refrigerate for a couple hours before serving.

SPICED PUMPKIN ICE CREAM

Steps:

• In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin., Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally, 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.