White Chocolate Pumpkin Spice Ice Cream Recipes

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WHITE CHOCOLATE PUMPKIN SPICE ICE CREAM



White Chocolate Pumpkin Spice Ice Cream image

This is a recipe that I made up. It came out great and delicious. This recipe is very creamy, so if you like a less creamy ice cream you can play around with the milk and cream to get the desired texture you like. If you like a harder ice cream, place it in the freezer for a few hours. This is a perfect Thanksgiving recipe. It's very decadent.

Provided by littleme87

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups milk
1 ½ cups white sugar
1 ½ teaspoons pumpkin spice
½ teaspoon salt
6 egg yolks
4 ounces white chocolate
4 cups heavy whipping cream
2 teaspoons vanilla extract

Steps:

  • Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat.
  • Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking.
  • Pour yolk mixture into simmering milk mixture and cook and stir until thickened, 5 to 10 minutes; remove from heat, add white chocolate and stir until chocolate has melted and mixture is smooth.
  • Place mixture in refrigerator until cold, about 2 hours. Stir heavy cream and vanilla extract into chilled mixture until smooth; pour into ice cream maker's container and freeze according to manufacturer's directions.

Nutrition Facts : Calories 403 calories, Carbohydrate 30.2 g, Cholesterol 185.4 mg, Fat 30.3 g, Protein 4.2 g, SaturatedFat 18.3 g, Sodium 133.9 mg, Sugar 28 g

PUMPKIN SPICE ICE CREAM



Pumpkin Spice Ice Cream image

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

2 cups heavy cream
1 cup whole milk
1 cup unsweetened pumpkin puree
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 tsp kosher salt

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

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