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1
Preheat the fryer to 360 degrees F.
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2
Season the pumpkin pieces with salt.
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3
In a medium-size mixing bowl, combine the flour, cornstarch, sugar, salt, egg, and soda water and mix well to make a smooth batter.
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4
Dip each piece of pumpkin in the batter, shaking off any excess.
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5
Carefully lay the slices in the hot oil.
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6
Fry in batches until golden brown, about 2 minutes.
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7
Remove and drain on paper towels.
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8
Season with some of the cinnamon-sugar mixture.
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9
Place a scoop of ice cream in the center of each serving bowl.
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10
Lay 3 pieces of the pumpkin next to the ice cream.
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11
Drizzle the entire bowl with the Caramel Sauce.
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12
Garnish with confectioners' sugar.
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13
In a nonreactive saucepan, combine the half and half, sugar, and salt, over medium heat.
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14
Bring the cream to the boiling point and scald it.
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15
Remove from the heat.
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16
Beat the egg yolks and cinnamon in a bowl.
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17
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.
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18
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.
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19
Remove from the heat and cool completely.
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20
Pour the filling into the ice cream machine and follow the manufacture's instructions for churning time.
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21
Yield: about 1/2 gallon
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22
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.
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23
Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.
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24
Remove from the heat.
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25
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.
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26
Yield: about 3/4 cup
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27
Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
