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Brown Sugar Pop-tarts® & Pumpkin Ice Cream

Submitted by: | Source: Cathy Wiechert

Brown Sugar Pop-Tarts® and Pumpkin Ice Cream
2011-02-18 Other
5 10

What shouts Fall more than pumpkin? Here I combined it with some Brown Sugar Cinnamon Pop-Tarts® and made it into ice-cream. Go ahead and do up the custard ahead of time and bring it with you to the party--everyone will love watching it freeze in the ice cream maker.

  • Servings: 8
  • Prep Time: 20 minutes
  • Total Time: 3 hours


3 Large Egg Yolks
1 Large Egg
¼ cup Brown Sugar
½ cup Sugar
1½ cups Heavy Cream
1½ cups Whole Milk
1 cup Cooked, mashed pumpkin (may use canned
1 tsp Pumpkin Pie Spice
1 tsp Vanilla
2 cups (about 4) Frosted Brown Sugar Cinnamon Pop-tarts®, broken up


Combine the egg yolks, egg, brown sugar, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1 1/2 to 2 minutes.

Combine the heavy cream and the milk in a medium saucepan. Slowly pour the egg mixture into the milk/cream mixture, whisking to combine. Heat over medium heat, whisking constantly, until the mixture starts to simmer. Cook for an additional two minutes, or until the custard coats the back of a spoon, being careful not to let the mixture come to a full boil.

In a medium bowl, combine the pumpkin, pumpkin pie spice and vanilla. Pour the custard over the pumpkin mixture and stir to combine. Chill for at least two hours.

Pour the pumpkin custard into the ice cream maker and churn per the manufacturer's direction. About 5 minutes before the ice cream is finished, add 1 cup of the Pop-Tarts®, reserving the rest for garnishment. If a harder ice cream is desired, pour into an airtight container and place in the freezer for an additional hour.