Soy Pumpkin Custard Ice Cream and Churros
Soy Pumpkin Custard Ice Cream Ingredients 1 ½ cups sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
2 teaspoon vanilla paste
2 pie pumpkins
10 egg yolks
6 cups soy creamer
Churro Ingredients Vegetable oil for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup flour
1 cup sugar
1 teaspoon ground cinnamon
Soy Pumpkin Custard Ice Cream Directions Preheat oven 400° F.
In a medium bowl, mix sugar, cinnamon, nutmeg and vanilla together in bowl. Cut pie pumpkins in half, scoop out all of the seeds. Sprinkle inside of pumpkins with 3 teaspoons of sugar mixture, let sit for 1 hour.Scrape sugar out of pumpkins, add to remaining sugar mixture. Add egg yolks to sugar mixture. Whisk yolks and sugar together until light and fluffy.Place pumpkins on a baking tray, bake at 400° F oven for 30-45 minutes or until soft.In a large saucepan, add soy creamer, bring to a simmer, remove from heat. Slowly whisk sugar mixture into creamer until combined. Return to burner, and cook on medium heat until mixture coats back of wooden spoon.Scoop flesh out of roasted pumpkins, add to ice cream base. Blend mixture until smooth and then strain. Allow to cool. Freeze in ice cream machine according to machine instructions.
Serve with churros.
Churro Directions Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360° F.
In a 3-quart saucepan, heat water, butter and salt to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs all at once and beat. Continue beating until smooth.Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. In a medium bowl, add the sugar and cinnamon, mix together. Roll churros in the cinnamon sugar.
Serve with Pumpkin Custard Ice Cream.
Notes Soy Pumpkin Custard Ice Cream Yield: 8 to 10 servings.
Churro Yield: 6 servings
By Chef George Formaro, Gateway Market & Cafe