Spiced Pumpkin Ice Cream PuffsThis extraordinary dessert showcases homemade pumpkin ice cream and cream puffs. The effort is worthwhile…and…
Spiced Pumpkin Ice Cream Puffs
ICE CREAM: 1-1/2 cups heavy whipping cream 1 cup whole milk, divided 1/2 cup sugar 6 large egg yolks 1 can (15 ounces) pumpkin 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg CREAM PUFFS: 1 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1 cup water 6 tablespoons butter, cubed 1/4 teaspoon salt 4 large eggs, room temperature
In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in sugar until dissolved.
Whisk a small amount of the hot mixture into the egg yolks.
Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Stir in the pumpkin, vanilla, cinnamon, nutmeg and remaining milk.
Press waxed paper onto surface of custard.
Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers
When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving.
In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set aside.
In a large saucepan, bring water, butter and salt to a boil.
Add flour mixture all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add 1 egg at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Drop by rounded tablespoonfuls 3 in.
apart onto greased baking sheets.
Bake at 400° until golden brown, 20-25 minutes.
Remove to wire racks.
Immediately split puffs open; remove tops and set aside.
Discard soft dough from inside.
To serve, scoop ice cream into cream puffs; replace tops.
Nutrition Facts 1 puff:
- 113 calories, 8g fat (5g saturated fat), 77mg cholesterol, 53mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 2g protein.