Ingredients
Scale
- Pumpkin Ice Cream
- 1 pint heavy cream
- 14 oz. sweetened condensed milk
- 1 cup pureed pumpkin
- 1/2 tsp. cinnamon
- 1 Tbsp. vanilla
- Dulce de Leche
- 14 oz. can of sweetened condensed milk
- Profiteroles
- 1 stick unsalted butter
- 1 cup boiling water
- 1 cup all-purpose flour
- ⅛ tsp. salt
- 4 eggs
Instructions
- In a large bowl, using a hand mixer, mix heavy cream until stiff peaks form.
- In a separate bowl, combine sweetened condensed milk, pumpkin, cinnamon and vanilla.
- Slowly stir until fully combined.
- Fold pumpkin mixture into whipped cream until fully combined.
- Pour into a 3 qt. loaf pan.
- Cover and freeze for at least 6 hours.
- In a large pot, place the can of condensed milk and cover with water (by at least an inch).
- Bring to a boil and continue boiling for three hours making sure the water never falls below the height of the cans. It should stay higher than the cans by at least an inch at all times. (I recommend checking it every 30 minutes.)
- When condensed milk is finished, remove from water and let cool.
- Pour dulce de leche in a mason jar until ready to use.
- In the meantime, preheat oven to 400 degrees for the profiteroles.
- Using a medium sized pan over medium high heat, combine butter and boiling water.
- Mix flour and salt together.
- Once water comes back to a boil, add flour mixture to the boiling water and stir rapidly until mixture leaves the sides of the pan.
- Remove from heat.
- Beat in eggs, one at a time, until dough is smooth. It will come together all at once when the final egg is mixed in.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 400 degrees for 10 minutes, then drop the temperature to 375 degrees for 25 minutes.
- Remove from oven and let cool.
- Slice profiteroles in half horizontally.
- Scoop ice cream into puff. Top it with top half and drizzle with dulce de leche that’s been warmed in the microwave until smooth, about 1 minute.
- Serve immediately.