How To make Rum Sauced Pumpkin Ice Cream Pie
1 1/4 c Graham crackers; finely
-crush 1/3 c Butter or margarine; melted
1/4 c Granulated sugar
1/2 c Brown sugar, packed
1 tb Cornstarch
1/4 c Water
1/4 c Evaporated milk
2 tb Light corn syrup
1 tb Margarine or butter
2 tb Rum
1 c Canned pumpkin
1 ts Pumpkin pie spice
1 pt Vanilla ice cream; softened
1 4-oz. container frozen
-nondairy Whipped topping; thaw Pecans; chop For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix well. Spread evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust. Chill about 1 hour or freeze 20 minutes, or till firm. Meanwhile, for rum sauce, mix brown sugar and cornstarch in a small saucepan. Stir in water. Stir in evaporated milk and corn syrup. Cook and stir over medium heat till thickened and bubbly (mixture may appear curdled). Cook and stir 2 minutes more. Remove from heat; stir in the 1 tablespoon margarine or butter and the rum. Set aside to cool. Stir together pumpkin and pumpkin pie spice in a large mixing bowl. Fold in ice cream and the 4-ounce container thawed whipped topping. Pour half of the pumpkin mixture into prepared crust. Reserve 2 tablespoons sauce for top of pie. Pour remaining sauce evenly over pumpkin layer, marbling slightly. Top with remaining pumpkin mixture. Drizzle with reserved sauce. Cover and freeze at least 4 hours or till firm. To serve, let stand at room temperature for 15 to 30 minutes. Dollop with whipped topping and sprinkle with chopped pecans. Makes 8 servings. Source: BH&G Special Interest Publication - Holiday Cooking, 1993 Dottie Cross -----
How To make Rum Sauced Pumpkin Ice Cream Pie's Videos
The Ultimate Rum and Raisin Ice Cream - Episode 454
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1 cup raisins
1/2 cup Myers dark rum or any other dark rum
1 shot of creme de cassis
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1 cup evaporated milk - you can use the entire tin
1 cup whole milk
1 pint of heavy whipping cream
1/2 cup condensed milk or sugar - taste and adjust after heating
2 tbsp custard powder - I used Birds Brand
2 cinnamon sticks
1/4 cup rum extra if you want a stronger ice cream, mix in when the icecream is almost finished churning.
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
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Rum Cake Easy and Delicious
Rum Cake Easy and Delicious
Rum Cake Ingredients
1 cup chopped Pecans
3 cups All-Purpose Flour
3.4 ounce box Instant Vanilla Pudding Mix
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter, (room temp)
1½ cups Sugar
½ cup Vegetable Oil
4 large Eggs
2 tsp Vanilla Extract
½ cup Rum of your choice
Butter Rum Glaze
½ cup Butter
1 cup Sugar
¼ cup Rum
¼ cup Water
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Best Pumpkin Spice Ice Cream Recipe Ever
Not convinced? Try this you recipe you won't believe how awesome it is. It taste like a pumpkin pie with bits of chocolate that make it over the top and crunchy cinnamon grahams! Really I am a pumpkin lover! Recipe also with specific measurements on my blog post. See link below.
Easy as can be! Enjoy!
Mix Condensed Milk and Cream Cheese Then Be Amazed!
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“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
Pumpkin Pie Ice Cream W/ Bailey's Irish Cream!
My take on this holiday dessert favorite. I take Pumpkin Pie, Deconstruct it, and place it in a Vanilla Base with Crushed Graham Crackers.
How to Make Pumpkin Pie Ice Cream.
2 Cups Heavy Cream
1 Cup Whole Milk
1 Cup White Granulated Sugar
2 Egg Yolks
1/2 Cup Pumpkin Puree
1/4 Tsp Sea Salt
1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
1/8 Tsp Ground Cloves
1/2 Tsp Pure Vanilla Extract
8 Graham Crackers (crush to desired size)
3 Tblsp Bailey's Pumpkin Spice (Optional)
Mix all Ingredients into Pan
Heat Mixture on Stove to 185°F
Cool Mixture in Refrigerator for Min 1 hr
Take chilled mixture, add Bailey's and place in Ice Cream Machine, until desired consistency has been reached.
Place Immediately in freezer.