Spiced Pumpkin Ice Cream Puffs Recipe

Spiced Pumpkin Ice Cream Puffs Recipe photo by Taste of Home

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This extraordinary dessert showcases four homemade components: pumpkin ice cream, candy, cream puffs and a wine sauce. The effort is worthwhile...and all the elements have make-ahead aspects.—Richard Lasher, Stuarts Draft, Virginia

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Spiced Pumpkin Ice Cream Puffs Recipe

Prep: 50 min. + freezing Bake: 20 min./batch

Yield: 32 Servings

50 20 70

Ingredients

ICE CREAM:
1-1/2 cups heavy whipping cream
1 cup whole milk, divided
1/2 cup sugar
6 egg yolks
1 can (15 ounces) solid-pack pumpkin
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
CANDY PIECES:
1/2 cup sugar
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 eggs
SAUCE:
3 cups dry red wine
1/2 cup butter, cubed
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup honey
5 fresh mint leaves
4 whole cloves
4-1/2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon minced fresh gingerroot
1 cinnamon stick (3 inches)
5 teaspoons cornstarch
2 tablespoons water

Directions

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 manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving.
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.
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 eggs, one 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° for 20-25 minutes or until golden brown.
Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
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. Combine cornstarch and water until smooth. Gradually stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
To serve, scoop ice cream into cream puffs; replace tops. Drizzle with sauce and sprinkle with candy pieces. Yield: 32 cream puffs.

Nutritional Facts 1 serving equals 187 calories, 11 g fat (6 g saturated fat), 94 mg cholesterol, 74 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Spiced Pumpkin Ice Cream Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p72