Need Recipe: Pumpkin ICe Cream

[Peggy]

Does anyone have a recipe for Pumpkin Ice Cream? I'm supposed to bring this to my CL Supper Group this weekend and haven't found a recipe yet...HELP!

Peggy

[sneezles]

Peggy
There is a recipe in the November issue of Bon Appetit that is a Ginger Punmkin Yogurt Pie that looks delicious. You could just make the filling part if not the whole pie. It's in the special advertising section called Happy Endings. If you'd like I could post the recipe for you.

[This message has been edited by sneezles (edited 10-24-2000).]

[CrystalB]

Peggy-
There's a recipe for Brandied Pumpkin Ice-Cream Pie with Malted Pecans in the CL Make it Ahead supplement. Please let me know if you want me to post the recipe.

Thanks-
Crystal

[Britin]

Sneezles and CrystalIB,

Both of these sound wonderful. Could you please post them?

[sneezles]

Ginger Pumpkin Yogurt Pie

Crust
1 1/3 cups finely crushed ginger snaps
(about 25 1 /14" cookies)
1/3 cup butter or margarine, melted

Filling
1 cup cooked pumpkin (I assume you can use canned here)
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 pts Haagen-Dazs Vanilla frozen yogurt, softened

Garnish
Whipped cream
Ground nutmeg
Additional gingersnaps or maple-leaf cookies, if desired

Heat oven to 375º. In medium bowl, combine cookies and butter; blend well with a fork. Press mixture evenly in bottom and up sides of a 9-inch pan (doesn't say, but I'm guessing pie pan). Bake for 8 minutes; cool completely on wire rack.

In a large bowl, combine pumpkin, sugar and spices; mix well. Spoon in softened yogurt, stirring until well blended. Spoon mixture into prepared crust. Freeze at least 2 hours or until very firm. Place pie in fridge 20-30 minutes before serving. Garnish with dollops of whipped cream sprinkled with nutmeg and cookies.

Recipe from Bon Appetit, November, 2000.

Enjoy! D:

[CrystalB]

Here you go!

Brandied Pumpkin Ice Cream Pie w/Malted Pecans
CL Make It Ahead page 110

1 cup graham crackers
3 Tbs sugar
2 Tbs butter or stick margarine, melted
2 tsp water
1 tsp vanilla extract
Cooking spray
1 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/4 ground allspice
1/4 ground nutmeg
1/8 tsp ground ginger
2 Tbs brandy (optional)
4 cups vanilla low fat ice cream, softened
3 Tbs chopped pecans, toasted
2 Tbs malted milk powder

1. Preheat oven to 350 degrees.
2. Combine the first 5 ingredients in a bowl, toss w/ a fork until moist. Press into the bottom and up the sides of a 9 inch pie plate coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on a wire rack.
3. Combine pumpkin and next 5 ingredients (pumpkin through ginger)in a bowl. Stir in brandy, if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into prepared crust. Cover w/heavy duty foil; seal and freeze.
4. To serve, let pie stand 20 minutes in refrigerator to soften. Place pecans and milk powder in a food processor and process until pecans are ground. Sprinkle pecan mixture around edge of pie. Yield: 8 serving

286 calories
9.5 fat

[Vanessa]

Hi. I guess my recipe posted was lost in cyberspace yesterday. Here I am posting it again...
Pumpkin Ice Cream
2 cups heavy cream
2 cups milk
1 cup sugar
8 large egg yolks
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups canned solid-pack pumpkin
1 teaspoon pure vanilla extract
2 tablespoons dark rum

Combine the cream, milk and 1/2 cup of the sugar in a medium heavy saucepan and bring to the boil over medium heat, stirring occasionally. Meanwhile, in a large bowl, whisk the yolks, the remaining 1/2 cup sugar and the spices until thick. Gradually whisk the hot cream mixture into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens,
about 3 to 5 minutes; do not let the custard boil. When you draw your finger across the back of the spoon, it should leave a track. Strain the custard into a large clean bowl. Add the pumpkin and vanilla extract and whisk to blend. Let cool to roomtemperature. Freeze the custard in an ice cream maker following the manufacturer's instructions. When the ice cream is almost ready, add the dark rum and process until frozen. Pack into a freezer container and freeze to firm and ripen for 2 hours.

Pumpkin ice cream
1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin

Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.

Transfer to ice cream maker and process according to manufacturer's instructions

[Cathy]

A really easy and quick pumpkin inspired dessert is to take low fat vanilla frozen yogurt, let it soften and stir in pumpkin pie spice to taste. Then just refreeze it until you are ready to serve. Yummy! Goes really well with pumpkin gingerbread. You can do the same thing using cinnamon which makes a wonderful cinnamon frozen yogurt to go with apple crisp.

[Peggy]

Thank you all for your help! I ended up making the first one posted by Vanessa and it came out wonderfully! Pumpkin Ice Cream is so delicious!!

Sneezles and CrystalB - Thanks for the recipes you posted. They both look delicious. I have printed them and added them to my "Must Try" folder.

As always, I appreciate all of your help!

Peggy