Mini Pumpkin Ice-Cream Sandwiches

[Shalmanese]

Mini Pumpkin Ice-Cream Sandwiches

Serves 6 as Dessert.

This is dessert 3 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4

• 1 Butternut Squash
  
• 1/4 c Cream
  
• 3 T Brown Sugar
  
• 1 tsp Cinnamon
  
• 100 g Sugar
  
• 1 T Water
  

Bring the Sugar and Water to a boil and create an amber caramel.

Let it cool slightly and then pour 12 patterns onto a silpat to form thin sheets about 4" in diameter (if the sheet is too thick, then use a spoon to spread it out).

Roast a halved butternut squash in the oven for 2 hours and then scoop out the flesh and run through a sieve. Take about 200 grams of the squash mixture and mix it with the cream, sugar and cinnamon.

Place some plastic wrap in a glass cup and then place the pumpkin mix into the cup. Freeze overnight.

To serve, unmould the pumpkin ice-cream from the cup, smooth out the crinkles from the plastic wrap and then slice into 6 equal sized pieces. Wedge each piece of ice cream between two pieces of caramel and serve.

Keywords: Dessert, Vegetables, Ice Cream

( RG1851 )