Best Candied Pumpkin Ice Cream Syrup Recipes

CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN) RECIPE

Steps:

• Gather the ingredients.
• Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.
• Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.
• Zest and juice the orange .
• In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.
• Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
• Remove from heat and let cool. Allow a long strip or two-or several smaller pieces-per portion.
• Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.

CANDIED PUMPKIN ICE CREAM SYRUP

Steps:

• In medium saucepan combine water, brown sugar, and cinnamon.
• Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes.
• Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.
• If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately.
• When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat.
• Just before serving, stir in the heavy cream.
• Spoon over ice cream and serve.

CANDIED PUMPKIN RECIPE

Steps:

• Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

CANDIED PUMPKIN ICE CREAM SUNDAES

Steps:

• Combine the water, brown sugar, and cinnamon stick in a medium sauce pan. Bring to a boil and cook until the liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add the pumpkin or squash, reduce the heat to very low, and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance, remove the pumpkin from the syrup with a slotted spoon and store the pumpkin and syrup separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir the heavy cream into the pumpkin syrup. Spoon over the ice cream, top with Candied Pepitas if desired, and serve. Candied Pepitas Preheat oven to 350 degrees F. In a small mixing bowl, combine pepitas, maple syrup, and salt. Spread mixture on a non-stick or parchment-lined cookie sheet and bake for 10 to 12 minutes, until golden and caramelized. Be careful not to burn. Remove from oven and cool completely before serving. Store in an airtight container.

CANDIED PUMPKIN SLICES

Steps:

• Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
• Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
• Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
• Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.