Pumpkin Praline Ice Cream Recipe 455

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PUMPKIN PRALINE ICE CREAM RECIPE - (4.5/5)



Pumpkin Praline Ice Cream Recipe - (4.5/5) image

Provided by cwyorkiex3

Number Of Ingredients 7

1 pint heavy cream
1 can sweetened condensed milk
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup sugar

Steps:

  • Place the cream, sweetened condensed milk, pumpkin, pumpkin pie spice, and 2 tablespoons of the sugar into a blender. Beat until the mixture becomes slightly whippy (you can also do this with a hand mixer or stand mixer, if needed). In a small, nonstick saucepan, heat the pecans, maple syrup, and remaining sugar together until the sugar and syrup start to thicken around the pecans. Transfer to a piece of parchment and allow to cool. Crumble the mapled pecans on top of the cream mixture. Stir until the pecans are evenly distributed throughout. Transfer the ice cream to a bread pan (or plastic container). Cover with a large plastic bag (or plastic lid) and place in your freezer overnight. Serve a scoop of ice cream in a small ramekin, or in a mini graham cracker crust topped with a bit of caramel sauce. Enjoy!

PUMPKIN ICE CREAM



Pumpkin Ice Cream image

Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!

Provided by PalatablePastime

Categories     Frozen Desserts

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can solid-pack pumpkin
1 cup cream
2/3 cup half-and-half
2/3 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves

Steps:

  • Whisk together ingredients until smooth.
  • Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
  • When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
  • Freeze time is cook time (average machine timing).

PUMPKIN PIE ICE CREAM



Pumpkin Pie Ice Cream image

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

4 cups half and half
2 cups heavy whipping cream
2 vanilla beans
1 1/2 cups white sugar
1/2 cup light brown sugar
7.5 oz canned pumpkin
1 tsp. nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Steps:

  • Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.

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