Time 2h Yield 8 servings Number Of Ingredients 10 Steps:
Spray a 9-inch pie plate with nonstick cooking spray. In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use. Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour. Garnish with candied pecans before serving.
Time 1h Yield 12 serving(s) Number Of Ingredients 8 Steps:
Combine cookie crumbs with melted butter until evenly distributed. Press mixture into the bottom and slightly up the sides of a 9" springform pan. Refrigerate 10-15 minutes. Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan. Place in freezer until hard. Mix together pumpkin, sugar, cinnamon and nutmeg. Whip cream until stiff and fold into pumpkin mixture. Spoon over ice cream. With back of spoon or dinner knife, create pinwheel design in the pumpkin topping. Freeze until firm.
Time 4h40m Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Spread the walnuts out on a baking sheet and bake until toasted, about 8 minutes. Let cool, then finely chop. Meanwhile, beat the heavy cream, pumpkin pie puree and confectioners’ sugar together in a large bowl with an electric mixer until stiff peaks form, about 5 minutes. Spread a fifth of the pumpkin mixture on the bottom of a 9-by-13-inch baking dish, followed by a layer of gingersnap cookies (4 cookies wide by 7 cookies long). Repeat 3 more times, for 4 layers of pumpkin and cookies. Finish with the remaining pumpkin mixture. Refrigerate for at least 4 hours or overnight. Sprinkle the chopped walnuts and mini chocolate chips on top of the cake right before serving.
Time 1h Yield 18 Number Of Ingredients 9 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.
Time 40m Yield 10 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes. , Turn cake out onto a linen towel sprinkled with confectioners’ sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze. , To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners’ sugar and top with the whipped cream and pecans.
Yield Makes 12 servings Number Of Ingredients 31 Steps:
Make ice cream: Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes. Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil). Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden. Make cake: Preheat oven to 350°F. Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper. Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. 3Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely. Make compote: Soak cherries in hot water to cover until softened, about 15 minutes, then drain. Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes. Assemble dessert: Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.
Time 1h6m Yield 20 serving(s) Number Of Ingredients 18 Steps:
Line a 16-INCH BY 11-INCH jelly roll-pan with a silicone pad or wax paper greased and floured. With rack in lower third of oven, heat oven to 450°F degrees. Ginger sugar:. In a food processor pulse sugar and ginger till fine. Divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup. Biscuit:. In a small bowl, whisk together the cake flour and cornstarch. Separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, 2 remaining eggs add ½ cup ginger sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla. Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture. Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it. Bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch. Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. Trim any rough or overcooked edges. Roll it up while still hot. Using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. Cool on a rack for at least 30 minutes. Meanwhile make. Optional SYRUP:. In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur. Pumpkin ice cream:. Combine pumpkin, brown sugar, and spices with a rotary beater. Blend in ice cream. Freeze until spreadable but firm. Assembling:. When ready to fill, unroll the biscuit. Remove towel and sprinkle with syrup. Then spread with ice cream. Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Freeze while making whipped topping. Whipped cream topping:. Whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches. Spread sweetened whipped cream over cake to frost it. Freeze for an hour then cover with aluminum foil or plastic wrap and freeze. When ready to serve, remove from freezer, remove wrap and serve.
Time 1h Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside. Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.
More about “pumpkin ice cream cake recipes”
Time 30m Yield about 1 quart. Number Of Ingredients 10 Steps:
In a large heavy saucepan, heat 1-1/2 cups cream, cream cheese and 1/2 cup brown sugar until bubbles form around sides of pan. Meanwhile, in a small bowl, whisk the egg yolks, salt, spices and the remaining cream and brown sugar. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl; place in ice water and stir for 2 minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
