With October and all things pumpkin just around the corner, here is a recipe that will appeal to the Australian readers because we’re coming into the warmer weather and ice cream is always good in summer. It will, however appeal to the North America followers as well with October’s focus on pumpkins and then Thanksgiving and pumpkin pie in November. So, here is spiced pumpkin ice cream. The recipe is taken directly from taste.com.au
I served it with a version of my 11 nuts & seeds muesli sprinkled on top for the crunch. It would also work really well served in the date & nut tart shells.
Spiced pumpkin ice cream
- 1/2 butternut pumpkin (about 500g), peeled, cut into 1cm pieces
- 300ml milk
- 300ml thickened cream
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (110g) castor sugar
- 5 egg yolks (I used 4)
- 1/4 cup (60ml) maple syrup
Steam pumpkin for 12-15 minutes until tender, then allow to cool completely. Once cooled, puree the pumpkin in a blender until smooth – you’ll need 200g. Set aside.
Meanwhile, place milk, cream and spices in a pan over medium heat. Bring to just below boiling point. Using electric beaters, beat sugar and yolks until thick and pale. Stir in warm cream mixture, then return to a clean pan over low heat. Cook, stirring, for 8 minutes or until the mixture is thick enough to coat the back of a spoon. Strain into a bowl, then place bowl in a large bowl of ice and stir until cool.
- Stir syrup and pumpkin into custard. Pass through a fine sieve, pushing down on solids. Churn in an ice cream machine according to manufacturer’s instructions. Alternatively, pour strained mixture into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times, then freeze until firm.
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