Financiers with Pumpkin Ice Cream
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Ingredients
  • 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
Instructions
  1. For the Ice Cream
  2. Set up an ice-bath, place a strainer over a bowl; set the bowl in ice-bath.
  3. Set a strainer over a glass bowl – just in case of a small amount of curdle.
  4. In a heavy bottom pot, bring the milk and cream to a simmer.
  5. In a bowl, whisk the egg yolks; gradually add the sugar; whisk to combine.
  6. Add the salt.
  7. Slowly add heated milk into the bowl. This should be done slowly so eggs will not curdle. This is referred to as tempering.
  8. Return mixture to the pot – stir consistently until the mixture reaches 145 degrees.
  9. Strain the custard in the bowl that is setting in the bowl of ice.
  10. Add the vanilla and liquor
  11. Once cool, process in an ice cream maker according to the manufacturer’s directions.
  12. Add two tablespoons brown sugar, and the pumpkin spice to the puree. Take half of vanilla ice cream out and freeze in containers.
  13. Add the puree to the remaining ice cream and allow to mix well.
  14. Store in parchment cupcake liners or in a container for the freezer.
  15. Allow to freeze at least a few hours.
  16. Note: The liquor is optional, but if you are going to freeze for a while it will keep it from getting icy.
  17. Financiers
  18. Center a rack in the oven and preheat the oven to 350 degrees F.
  19. Butter your pan of choice.
  20. 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.
  21. In a separate bowl, whisk together the flour, sugar and salt.
  22. Pour in the melted browned butter, followed by the vanilla.
  23. Use a whisk; stir until the ingredients are fully blended.
  24. Add half of the beaten egg white to lighten the batter.
  25. Fold in the remaining egg whites.
  26. Fill pan with the batter; jiggle the pan to even the top.
  27. Bake 20 minutes, or until browned; it will pull away from the sides of the pan.
  28. Once out of the oven, run a blunt knife around the edge of the cake.
  29. Leave in the pan, place on a cooling rack for 3 minutes; invert the cakes onto the rack.
  30. Cool.
  31. When the ice cream has frozen add a generous dollop of ice cream into the cake cups.
Notes
The financiers are an adaptation by Dorie Greenspan.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/financiers-pumpkin-ice-cream/