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Tempura Pumpkin with a Drizzle of Caramel Sauce and Cinnamon Ice Cream (Emeril Lagasse) Recipe

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Tempura Pumpkin with a Drizzle of Caramel Sauce and Cinnamon Ice Cream (Emeril Lagasse)
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Ingredients
21
Count
Nutrition
1346
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the fryer to 360 degrees F.
  2. Season the pumpkin pieces with salt. In a medium-size mixing bowl, combine the flour, cornstarch, sugar, salt, egg, and soda water and mix well to make a smooth batter. Dip each piece of pumpkin in the batter, shaking off any excess. Carefully lay the slices in the hot oil. Fry in batches until golden brown, about 2 minutes. Remove and drain on paper towels. Season with some of the cinnamon-sugar mixture.
  3. Place a scoop of ice cream in the center of each serving bowl. Lay 3 pieces of the pumpkin next to the ice cream. Drizzle the entire bowl with the Caramel Sauce. Garnish with confectioners' sugar.
  4. Cinnamon Ice Cream:
  5. In a nonreactive saucepan, combine the half and half, sugar, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat.
  6. Beat the egg yolks and cinnamon in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture back into the saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely. Pour the filling into the ice cream machine and follow the manufacture's instructions for churning time.
  7. Yield: about 1/2 gallon
  8. Caramel Sauce:
  9. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.
  10. Yield: about 3/4 cup
  11. Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1346.35 Kcal (5637 kJ)
Calories from fat 523.92 Kcal
% Daily Value*
Total Fat 58.21g 90%
Cholesterol 404.49mg 135%
Sodium 573.16mg 24%
Potassium 1713.54mg 36%
Total Carbs 194.79g 65%
Sugars 104.11g 416%
Dietary Fiber 13.75g 55%
Protein 25.41g 51%
Vitamin C 34.7mg 58%
Iron 7.3mg 41%
Calcium 596.4mg 60%
Amount Per 100 g
Calories 149.16 Kcal (625 kJ)
Calories from fat 58.05 Kcal
% Daily Value*
Total Fat 6.45g 90%
Cholesterol 44.81mg 135%
Sodium 63.5mg 24%
Potassium 189.84mg 36%
Total Carbs 21.58g 65%
Sugars 11.53g 416%
Dietary Fiber 1.52g 55%
Protein 2.82g 51%
Vitamin C 3.8mg 58%
Iron 0.8mg 41%
Calcium 66.1mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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