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Pumpkin Frozen Yogurt with Seed Brittle

A nice ending to any meal this frozen Greek yogurt has a bit of a pumpkin pie taste, with it's autumn spices. Switch this out for pie and enjoy it's Fall warm flavors.
Course Dessert
Cuisine California Greek
Keyword brittle, icecream, pumpkin, seeds
Servings 6
Author Mary Papoulias-Platis

Ingredients

Yogurt Filling

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3 large egg yolks
  • 3/4 cup sugar divided, 1/2 cup and 1/4 cup
  • 1 cup whole-milk Greek yogurt, I used Fage
  • 1 1/2 cup fresh pumpkin puree or organic canned pumpkin
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/2 cup cinnamon
  • Pinch of salt

Pumpkin Seed Brittle

  • 1 cup sugar
  • 1 1/2 cups water
  • 1/8 teaspoon sea salt
  • 3/4 cup raw green pumpkin seeds

Instructions

Pumpkin Yogurt

  1. Combine 1 cup heavy cream, 1 cup whole milk, and 1/2 cup sugar in a heavy saucepan. Bring mixture to a simmer, stirring until sugar dissolves.

  2. Whisk 3 large egg yolks and remaining 1/4 sugar in a large bowl until blended.
  3. Gradually add hot cream to the egg mixture and whisk to blend.
  4. Return mixture to the saucepan and stir over medium heat until custard thickens slightly and coats the back of the spoon, or instant thermometer reads 170 degrees.
  5. Pour custard through a strainer and let cool slightly.
  6. Whisk in yogurt, salt, vanilla, nutmeg and cinnamon. Refrigerate until custard is well chilled.

  7. Transfer to an ice cream maker and process until thickened .

  8. Place in a freezer container. Cover and freeze until ice cream is firm.

Pumpkin Seed Brittle

  1. Place a large 24x12 inch sheet of parchment paper on a work surface or a sheet pan.
  2. Bring sugar, water and salt to a boil in a 2-quart heavy saucepan. Refrigerate until custard is well chilled. Stir until sugar is dissolved.

  3. Cook mixture without stirring, washing down any crystals from side of the pan with a pastry brush dipped in cold water.

  4. Cook until mixture reaches soft ball stage of 238 degrees. Remove from heat.
  5. Stir in seeds with a wooden spoon and continue stirring until syrup crystallizes.
  6. Remove pan from heat and cook, stirring until sugar melts and turns a deep caramel color.
  7. Carefully pour caramel onto parchment paper and carefully cover with another sheet. Roll out candy as thin as possible.
  8. Remove paper and cool. Break into pieces.

Recipe Notes

Greek yogurt can be found at most your local food stores. If unavailable, place regular yogurt in a cheesecloth lined strainer, place in a large bowl, cover and chill overnight to drain.