Pumpkin Eggnog Ice Cream Recipe 415

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

Steps:

• Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.

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.

Steps:

• Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.
• Make Eggnog Ice Cream Cups by serving scoops of Eggnog Ice Cream in punch cups, drizzled with Whiskey Caramel Sauce (page 175) and dusted with freshly grated nutmeg.

Steps:

• Place the canned pumpkin into a colander lined with cheesecloth or a large coffee filter over a bowl. Let it sit for at least 15 minutes to drain off the excess moisture.
• Over medium heat, cook the heavy cream and both sugars until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.
• Beat drained pumpkin & the cream mixture together with an electric mixer until combined. Add the salt and the spices and continue beating on medium-high speed for 3 minutes, scraping sides often.
• Pour mixture into prepared ice cream machine. Process for 20 minutes, or following the manufacturer's recommendations for your machine.

Steps:

• In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
• Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Steps:

• In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 20-25 minutes or until golden brown., In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls.

Steps:

• Preheat oven to 425 degrees.
• In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
• Slowly stir in eggnog.
• Pour into crust,bake 15 minutes.
• Reduce heat to 350 degrees.
• Bake 45-50 minutes longer or until knife inserted in center comes out clean.
• Cool.

Steps:

• Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
• Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
• In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
• In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
• For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
• Decorate with additional whipped cream if desired.