Spiced Pumpkin Ice Cream Puffs
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
Total TimePrep: 40 min. + freezing Bake: 20 min./batch
Makes32 cream puffs
- 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
- 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 Eggland's Best eggs
- 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.
- 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° until golden brown, 20-25 minutes.
- Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
- To serve, scoop ice cream into cream puffs; replace tops.
Nutrition Facts1 puff: 113 calories, 8g fat (5g saturated fat), 77mg cholesterol, 53mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 2g protein.
Originally published as Spiced Profiteroles in Holiday & Celebrations Cookbook 2010
Follow along as we show you how to make these fantastic recipes from our archive.