You know last week I made pumpkin whoopie pies. They required a cup of pumpkin puree. Now what to do with that remaining pumpkin? Pumpkin Ice Cream. It seems one idea seems to spur another idea. Then I thought Financiers with Pumpkin Ice Cream. Doesn’t that sound like the perfect answer?
Earlier in the spring I made visitandines. I made them in little cakecups, and filled them with strawberries and cream. These are crazy good. I’ve done a lot of reading about visitandines and financiers. They are basically the same thing except the financiers are made with beurre noisette. So this time I wanted to make them with beurre noisette, or browned butter. I thought if I can squeeze a little more flavor out of a little cake I owed it to you and me.
If you make these be ever so careful when browning the butter. It goes quickly. Take one tablespoon to butter your cake pan, and heat seven tablespoon of butter in a heavy bottomed pot until the milk solids turn golden tan. When you see the solids start to darken, get the butter out of the pot quickly and into a cup because it continues to cook. It can go from nutty to no-good right before your eyes.
I toasted some pecans on a parchment lined sheet pan just before I put the financiers in to bake. They only take a few minutes. It is well worth your time for a little more flavor. Added to the pumpkin ice cream ups the flavor.
You know how I told you I usually use three yolks for my ice cream base, well that is not written in stone. The financier recipe calls for 4 egg whites. What to do with the 4 egg yolks? Ice cream. I guess I am a 4-yolk girl now.
I love my new idea of putting frozen ice cream into the parchment cupcake papers, then no more arm workout trying to scoop out a portion of ice cream. They are a perfect serving size, but if you want more, you are in charge of the portions. I also have started making vanilla ice cream. When it is frozen, I portion out half (It works for me). Then I flavor the remaining half with what ever strikes my mood. I had extra pumpkin so I guess I was in the mood for pumpkin.
And then I got a phone call in the middle of all this and the ice cream melted and it turned out to be a good thing.
The browned butter financiers, and pumpkin ice cream is a winning combination for fall.
Four egg whites, four yolks, I love it when things come out even.
- For the Ice Cream
- 8 oz. whole milk
- 12 oz. heavy cream
- 4 egg yolks
- 7 oz. sugar
- ½ tsp. Kosher salt
- 2 tsp. pure vanilla extract
- 1 tablespoon rum
- 1 tablespoon of corn syrup
- ½ cup pumpkin puree
- 1 ½ teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- ½ cup toasted pecans
- For the Financiers
- 4 large egg whites, preferably at room temperature
- ¾ cup all-purpose flour
- ⅔ cup sugar
- pinch of salt
- 7 tablespoons unsalted butter, browned and slightly cooled
- 1 tablespoon for buttering the pan.
- 1 teaspoon pure vanilla extract
- For the Ice Cream
- Set up an ice-bath, place a strainer over a bowl; set the bowl in ice-bath.
- Set a strainer over a glass bowl – just in case of a small amount of curdle.
- In a heavy bottom pot, bring the milk and cream to a simmer.
- In a bowl, whisk the egg yolks; gradually add the sugar; whisk to combine.
- Add the salt.
- Slowly add heated milk into the bowl. This should be done slowly so eggs will not curdle. This is referred to as tempering.
- Return mixture to the pot – stir consistently until the mixture reaches 145 degrees.
- Strain the custard in the bowl that is setting in the bowl of ice.
- Add the vanilla and liquor
- Once cool, process in an ice cream maker according to the manufacturer’s directions.
- Add two tablespoons brown sugar, and the pumpkin spice to the puree. Take half of vanilla ice cream out and freeze in containers.
- Add the puree to the remaining ice cream and allow to mix well.
- Store in parchment cupcake liners or in a container for the freezer.
- Allow to freeze at least a few hours.
- Note: The liquor is optional, but if you are going to freeze for a while it will keep it from getting icy.
- Financiers
- Center a rack in the oven and preheat the oven to 350 degrees F.
- Butter your pan of choice.
- Using a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites until they hold firm peaks but are still glossy.
- In a separate bowl, whisk together the flour, sugar and salt.
- Pour in the melted browned butter, followed by the vanilla.
- Use a whisk; stir until the ingredients are fully blended.
- Add half of the beaten egg white to lighten the batter.
- Fold in the remaining egg whites.
- Fill pan with the batter; jiggle the pan to even the top.
- Bake 20 minutes, or until browned; it will pull away from the sides of the pan.
- Once out of the oven, run a blunt knife around the edge of the cake.
- Leave in the pan, place on a cooling rack for 3 minutes; invert the cakes onto the rack.
- Cool.
- When the ice cream has frozen add a generous dollop of ice cream into the cake cups.
I am taking this to
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Nicoles’ at Munching Mondays
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
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Debbie’s at Confessions of a Plate Addict
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Linda’s at Nifty Thrifty Tuesday
Lori’s at Tickle My Tastebuds
Marty’s at Inspire Me Tuesday
Karyn’s at Two Cup Tuesday
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
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Carole’s at Carole’s Chatter
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Sam @ My Carolina Kitchen says
What a lovely dessert. Thank for the tip about putting frozen ice cream into the parchment cupcake papers. That is a great idea. You are so right about browning butter, it can certainly get away from you if you don’t watch it like a hawk. Hope you have a great week ahead.
Sam
Ms. Lemon says
Thanks so much Sam. The browned butter is so flavorful, and is easy, but you better be paying attention. I really like portioning the ice cream. No more digging for a scoop once it gets really frozen.
Thanks for stopping by.
M.
Linda says
We make ice cream at the drop of a hat, and you can bet I will be making this one. You know, I’ve never had pumpkin ice cream, but since I like a lot of other things with pumpkin, I can’t imagine not loving it.
Ms. Lemon says
Linda, I think you will like this. I usually make half vanilla, and then half of a flavor. The pumpkin was really good and did not get icy.
Thanks for stopping by and leaving a comment. I treasure each and every one.
Madonna
Mitzi Curi says
I love anything pumpkin-flavored. This recipe looks amazing! Thanks for sharing it with us at Make It Monday!
Adri says
What a wonderful treat, and just in time for fall!
Ms. Lemon says
Thanks Adri. I am pretty happy with this dessert. Thanks for stopping by.
M.
Chris @ The Café Sucré Farine says
Oh my word, this looks to me like the perfect autumn dessert. I love ice cream all melty like that, definitely a good thing.
Ms. Lemon says
Chris, This pumpkin ice cream was even better than I thought. It was creamy and did not get icy. It was eaten before the vanilla. And yes, I like melty too. Thanks for stopping by, I always appreciate you.
M.
Daniela says
It’s been ages since I last prepared ice cream but this one is a wonderful inspiration to try it again.
Putting the ice cream into the parchment cupcake papers is a great idea.
Kitty says
Oh dear me, Madonna, what a divine Fall dessert! I wish I could take a big taste of it right through my iPad screen. That melting ice cream cream on top of the financier is calling out to me. Yum!!
Ms. Lemon says
Kitty, the pumpkin ice cream was the first to go. Sometimes an accident turn out to be a winner.
Thanks for stopping by.
M.
John@Kitchen Riffs says
We’ve been playing a bit with pumpkin ice cream. But pairing it with financiers? Wonderful idea! Really excellent post — thanks.
Ms. Lemon says
Thanks John, the browned butter upped the flavor for the financiers and the roasted pecans worked well in the ice cream. This may be my new favorite.
Thanks for stopping by. I love your input.
M.
Couscous & Consciousness says
I’ve never come across financiers before, but they look like the perfect receptacle for ice cream, especially pumpkin ice cream. I confess to usually being a 6x yolk ice cream girl.
Ms. Lemon says
They are usually baked in little pans that look like gold ingots which is where their name originates. I just thought they work for filling either ice cream or strawberries.
Thanks for stopping by.
M.
Rattlebridge Farm--Foodie Friday says
How wonderful to discover financiers! The pumpkin ice cream must have been heavenly. I’ve only had limited success with browned butter–I always get pulled away from the pan at a critical moment. You’ve inspired me to keep trying. Thanks for bringing such great recipes to Foodie Friday!
Ms. Lemon says
The browned butter just punches up the flavor. When I made these for strawberries I did not brown the butter, but with the pumpkin I just thought it was a good fit. You really have to watch that the butter does not burn or it will be bitter. I was not kidding about the minute you see it start to color you have to get it out of the pan. But, when it works it is heavenly.
Thanks for visiting Michael. I am always thrilled when you do.
M.
Kate says
Pumpkin ice cream!!! I have a big bowl and a spoon ready…..
Ms. Lemon says
Haha. It really is a good ice cream. I highly recommend it if you have extra pumpkin.
Monique says
I agree the ice cream melting is sublime:)
Such a conundrum why some blogs I visit do not show up in my feeds..Yours..Lake Lure..:(
Ms. Lemon says
I am having the same problem Monique. Sometimes they show up a couple days late. Thanks for stopping by.
Miz Helen says
I remember this Ice Cream it looks so good! Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
Hope to see you again real soon,
Miz Helen
Joanne T Ferguson says
G’day Love these pinned
Thanks for sharing at our #SayGdayParty; perhaps I can be added to your list?
Please stop back and say G’day to the hosts and another person at the party if you haven’t already! Next week, why not bring a friend? You can submit up to three! Cheers! Joanne What’s On The List?
Stephanie says
This looks decadent! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Carole from Carole's Chatter says
I can’t quite imagine pumpkin ice cream! Hope you are better! Cheers