Soy Pumpkin Custard Ice Cream and Churros

Courtesy of The Soyfoods Council 6 Servings • 30 Min. Prep Time • 45 Min. Cook Time • 1 Hr. Marinate Time

Directions:

1. Preheat oven to 400° F. Mix 1 1/2 c. sugar, 1 Tbsp. cinnamon, nutmeg and vanilla together in a bowl. Cut pie pumpkins in half, scoop out all of the seeds. Sprinkle inside of pumpkins with 3 tsp. of sugar mixture, let sit for 1 hr.

2. Scrape sugar out of pumpkins, add to remaining sugar mixture. Add 10 egg yolks to sugar mixture. Whisk yolks and sugar together until light and fluffy.

3. Place pumpkins on a baking tray, bake at 400° F oven for 30-45 min. or until soft.

4. In a large saucepan, add soy creamer, bring to a simmer, remove from heat. Slowly whisk sugar mixture into creamer until combined. Return to burner, and cook on medium heat until mixture coats back of wooden spoon.

5. Scoop flesh out of roasted pumpkins, add to ice cream base. Blend mixture until smooth and then strain. Allow to cool. Freeze in ice cream machine according to machine instructions.

6. Prepare to fry the churros by heating 1-1 1/2 in. oil in a deep pan to 360°F.

7. In a 3-quart saucepan, heat water, butter and salt to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 min.; remove from heat. Add 3 eggs all at once and beat. Continue beating until smooth.

8. Spoon mixture into a piping tube with large star tip. Squeeze 4-in. strips of dough into hot oil. Fry 3-4 strips at a time until golden brown, turning once, about 2 min. on each side. Drain on paper towels.

9. In a medium bowl, add the sugar and cinnamon, mix together. Roll churros in the cinnamon sugar.

Serve with Pumpkin Custard Ice Cream.