Spice Ice Cream Recipes

PUMPKIN SPICE ICE CREAM

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.

MAPLE SPICE ICE CREAM

Steps:

• Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
• Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
• While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
• Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
• Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• Once frozen, mix in walnut brittle and serve.
• Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.

HOMEMADE PUMPKIN ICE CREAM

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.