Brown Sugar Pop-tarts® & Pumpkin Ice Cream
Submitted by: DutchBakerGirl | Source: Cathy Wiechert
- Servings: 8
- Prep Time: 20 minutes
- Total Time: 3 hours
|3||Large Egg Yolks|
|¼ cup||Brown Sugar|
|1½ cups||Heavy Cream|
|1½ cups||Whole Milk|
|1 cup||Cooked, mashed pumpkin (may use canned|
|1 tsp||Pumpkin Pie Spice|
|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.