Pumpkin ice cream tarts

Yield: 8 Servings

Measure Ingredient
2 cups Heavy cream
2 cups Milk
1¼ cup Brown sugar
¼ teaspoon Salt
4 \N Egg yolks
2 cups Pumpkin puree
¼ teaspoon Ground mace
1 teaspoon Freshly ground nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Ground ginger
8 \N Prebaked pastry tart shells, each 2 1/2 to 3 inches in diameter
½ cup Chopped walnuts or pecans, garnish
\N \N Whipped cream, garnish

Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved.

Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about 1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Continue to cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat; cool to lukewarm.

Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into the pumpkin. Whisk all the pumpkin mixture and the spices into the warm custard. Freeze in an ice-cream maker according to manufacturer's directions.

To serve, scoop the ice cream into the pastry shells; top with whipped cream and nuts, if desired.

Yields 8 tarts.

The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997

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