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,