Spiced Pumpkin Ice Cream Puffs

Spiced Pumpkin Ice Cream Puffs
This vegetarian recipe serves 32. One portion of this dish contains about 2g of protein, 10g of fat, and A mixture of lemon juice, eggs, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Summer will be even more special with this recipe.

Instructions

1
In a large saucepan, heat cream and 1/2 cup milk to 175; stir in sugar until dissolved.
Ingredients you will need
CreamCream
SugarSugar
MilkMilk
Equipment you will use
Sauce PanSauce Pan
2
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.
Ingredients you will need
Egg YolkEgg Yolk
Equipment you will use
WhiskWhisk
Frying PanFrying Pan
3
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.
Ingredients you will need
WaterWater
CinnamonCinnamon
CustardCustard
PumpkinPumpkin
VanillaVanilla
NutmegNutmeg
MilkMilk
Equipment you will use
BowlBowl
Frying PanFrying Pan
4
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers directions. When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving.
Ingredients you will need
Ice CreamIce Cream
5
Meanwhile, in a heavy saucepan over medium-low heat, cook sugar until melted, about 20 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour onto an ungreased baking sheet; cool and coarsely crush.
Ingredients you will need
SugarSugar
SyrupSyrup
Equipment you will use
Baking SheetBaking Sheet
Sauce PanSauce Pan
6
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.
Ingredients you will need
CinnamonCinnamon
ButterButter
GingerGinger
NutmegNutmeg
All Purpose FlourAll Purpose Flour
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
BowlBowl
7
Add flour mixture all at once and stir until a smooth ball forms.
Ingredients you will need
All Purpose FlourAll Purpose Flour
8
Remove from the heat; let stand for 5 minutes.
9
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Ingredients you will need
EggEgg
10
Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets.
Equipment you will use
Baking SheetBaking Sheet
11
Bake at 400 for 20-25 minutes or until golden brown.
Equipment you will use
OvenOven
12
Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
Ingredients you will need
DoughDough
13
Meanwhile, in a large saucepan, combine the wine, brown sugar, butter, honey, orange juice, mint, cloves, lemon juice, cinnamon, gingerroot and cinnamon stick. Bring to a boil; cook until liquid is reduced by half. Strain wine mixture, discarding cloves and cinnamon stick. Return wine mixture to pan.
Ingredients you will need
CinnamonCinnamon
Orange JuiceOrange Juice
Brown SugarBrown Sugar
Lemon JuiceLemon Juice
GingerGinger
ButterButter
CloveClove
HoneyHoney
MintMint
WineWine
Equipment you will use
Sauce PanSauce Pan
Frying PanFrying Pan
14
Combine cornstarch and water until smooth. Gradually stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Ingredients you will need
Corn StarchCorn Starch
WaterWater
WineWine
15
To serve, scoop ice cream into cream puffs; replace tops.
Ingredients you will need
Ice CreamIce Cream
CreamCream
16
Drizzle with sauce and sprinkle with candy pieces.
Ingredients you will need
SauceSauce
DifficultyExpert
Ready In1 h, 10 m.
Servings32
Health Score0
Magazine