Frozen Pumpkin Souffle
|Canned pumpkin||16 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Eggs||6 , separated (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||2 Pint|
1. In heavy 3-quart saucepan, mix first 7 ingredients, egg yolks, and 1/4 cup sugar. Cook over medium-low heat until mixture lightens in color and pumpkin loses its raw taste, about 10 minutes (do not boil or mixture will curdle). Refrigerate, stirring occasionally, until mixture is well chilled, about 3 hours.
2. Meanwhile, prepare collar for 1 1/2-quart souffle dish or deep bowl: From roll of waxed paper, tear off 24-inch strip; fold lengthwise into 24" by 6" strip. Wrap waxed-paper strip around outside of dish so collar stands 3 inches above rim. Secure with cellophane tape.
3. When pumpkin mixture is chilled, remove ice cream from freezer; let stand at room temperature about 15 minutes to soften slightly. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
4. With rubber spatula or wire whisk, gently fold softened ice cream and pumpkin mixture into beaten egg whites. Spoon mixture into prepared souffle dish; cover and freeze until firm, at least 6 hours or overnight.