Ingredients
ICE CREAM:1-1/2 cups heavy whipping cream1 cup whole milk, divided1/2 cup sugar6 large egg yolks1 can (15 ounces) pumpkin2 teaspoons vanilla extract1 teaspoon ground cinnamon1/4 teaspoon ground nutmegCREAM PUFFS:1 cup all-purpose flour1/4 teaspoon ground cinnamon1/8 teaspoon ground ginger1/8 teaspoon ground nutmeg1 cup water6 tablespoons butter, cubed1/4 teaspoon salt4 large eggs, room temperature
Preparation
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 1 egg 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.
