Try this Pumpkin Ice Cream Tarts recipe, or contribute your own.
Suggest a better descriptionCombine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved. Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about 1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Continue to cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat; cool to lukewarm. Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into the pumpkin. Whisk all the pumpkin mixture and the spices into the warm custard. Freeze in an ice-cream maker according to manufacturers directions. To serve, scoop the ice cream into the pastry shells; top with whipped cream and nuts, if desired. Yields 8 tarts. The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 441 | ||
Calories from Fat: 266 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 881.1mg | 271 % | |
Sodium 58.2mg | 2 % | |
Potassium 348.3mg | 9 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 32.8g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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