Spiced Pumpkin Ice Cream Puffs

Directions

1. 1

   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.
2. 2

   Fill cylinder of ice cream maker 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.
3. 3

   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, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
4. 4

   Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes.
5. 5

   Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
6. 6

   To serve, scoop ice cream into cream puff bottoms; replace tops.