Spice Ice Cream Recipes
PUMPKIN SPICE ICE CREAM
Pumpkin Spice Ice Cream is a favorite seasonal treat! Make your own pumpkin spice ice cream easily, in your ice cream maker, whenever you're in the mood for it.
Provided by Ice Cream From Scratch
Categories Ice Cream Recipes
Time 4h35m
Number Of Ingredients 10
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground ginger, nutmeg, cloves, and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 410 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 94 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
FIVE-SPICE ICE CREAM
We were enchanted by Segovia-Welsh’s idea of cold ice cream flavored with "warming" spices such as those found in the fragrant Chinese blend called five-spice powder. It turns the honest little [caramel pecan cakes](/recipes/food/views/350212) into something suave.
Provided by Monica Segovia-Welsh
Yield Makes about 1 1/2 quarts
Number Of Ingredients 16
Steps:
- Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
- Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
- Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
- Whisk whole egg and yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in rum and kosher salt.
- Chill custard at least 6 hours, then freeze in ice cream maker.
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