TWD—Translucent Maple Tuiles with Homemade Pumpkin Maple Ice Cream

TWD this week turned in to tuiles = failure.  I made a half recipe of “dough” (butter, brown sugar, maple syrup and a little flour).  I read on the TWD site to hold back a little on the butter amount.  Which I did.  I chilled the dough for 24 hours.  I made small dough balls and only put nine on the first baking sheet and got this---baked for 7 minutes as the recipe says.

 

That is one big tuile!  I waited a minute like the recipe says and tried to scrap off pieces of “the cookie”.  Yeah, it didn’t work very well.  I wasn’t too upset because our fearless host this week, Clivia from Bubie's Little Baker suggested that if they didn’t turn out just right that they still make tasty little morsels.  And she is right.  Here’s my lovely, very buttery (like it was dripping on to the counter) cookies on the cooling rack.

My next sheet pan I only put six balls of dough on it and got this---maybe my balls of dough were too  big?  They were about the size of hazelnuts--

I persevered and decided to make ice cream to put tuile crumbles on top!  I decided to be creative to make up for my tuile failure.

 

I just kind of threw together what I had and thought would make a decent pumpkin ice cream and this stuff is pretty darn good!  (Yes, that does kind of look like bacon on top.)

 

Pumpkin Maple Ice Cream, by Katrina, Baking and Boys!

9 ounces pumpkin puree

1/4 cup brown sugar

1/4 cup pure maple syrup

1 heaping teaspoon ground cinnamon

1/2 teaspoon ground ginger

good pinch of cloves

scant 1/4 teaspoon freshly ground nutmeg

pinch salt

2 cups half and half  (you could use cream)

Combine pumpkin, sugar, maple syrup, spices and salt in a bowl and whisk together.  Add half and half and whisk until combined.  Chill for at least 30 minutes.  Pour into bowl of ice cream maker and churn according to manufacturer’s instructions.  Put the ice cream in a plastic container with a lid and freeze for at least 2 hours.  Serve with maple tuile crumbles for a perfect added crunch!

Clivia was right, even if it’s just crumbs or bits and pieces, these are tasty little bites of crunchy maple sugar goodness.  You can get the recipe on her blog and doggonit, look at her beautiful, perfect tuiles!  I think there is just too much butter in the batter, as I was rolling them in to balls, it felt like I was just rolling some sweetened butter.  The good that has come out of it is I now have a really yummy pumpkin ice cream to enjoy!

Hey, just a reminder about the giveaway I’m having for $75 gift code to CSN Stores.  You can enter three different ways and the giveaway is open until Friday, December 10 at midnight.  Just in time for the holidays!