Ginger Pumpkin Ice Cream Recipes

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:

• Place 4 float glasses in the freezer to chill.
• When ready to serve, scoop 1 to 2 scoops of ice cream into each glass. Slowly pour the ginger beer over the ice cream until it meets the rim of the glasses. Garnish with whipped cream and serve immediately.

Steps:

• In a small pot, scald the milk; in another pot, scald the cream.
• In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
• When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
• In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
• Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
• Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Steps:

• For Crust:.
• Mix together the crust ingredients and press into a 9-inch pie pan.
• Bake crust at 375°F for 8 minutes.
• Cool completely.
• For filling:.
• Soften ice cream in a large bowl.
• Mix the remaining filling ingredients in with the ice cream.
• For pie:.
• Pour the pie filling ingredients into the cooled crust.
• Place in freezer until set before serving.

Steps:

• In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.