Pumpkin spice ice cream
This pumpkin spice ice cream takes the flavours of pumpkin spice latte and elevates it to a whole new level. Who knew pumpkin could taste this good?
Equipment
- ice cream maker
- immersion blender
Ingredients
- 1.8 lbs (800gms) butternut pumpkin
- 2 cups (500ml) thickened cream
- ¾ cup (180gms) brown sugar
- 4 large egg yolks
- ½ tablespoon (15gms) glucose syrup *optional
- ½ teaspoon vanilla eseence
- 1 pinch salt
Pumpkin spice
- you will only need one table spoon of the pumpkin spice mix, put the rest aside for another recipe.
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground all spice
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 320°F (160°C).
- Peel pumpkin and cut into cubes approx ½ inch.
- Coat with a little oil and spread out on a baking tray.
- Bake for one hour, checking and turning after 30mins, or until golden and starting to caramalize.
- Allow to cool. You should have about 3 cups of cooked pumpkin or .6lbs (280gms) (this is the equivalent to 1 cup of pureed pumpkin).
- Measure out spices into a small bow and mix together well. Measure out one tablespoon of the spice mix and put the rest side in an airtight container for another time.
- If using a double boiler, put water onto boil.
- Put cream into a small pot to stove on a medium heat to warm up.
- Seperate egg yokes and put whites aside for another recipe, such as my basic meringues.
- Add eggs yolks and sugar to a bowl. Blend with an electric hand mixer or stand mixer until pale brown.
- Add warmed cream to egg yolk and sugar mix about a third at a time to temper the egg yokes, mixing well between each addition.
- Add one table spoon of pumpkin spice mix and mix well.
- Put roasted pumpkin into a deep sided bowl you can use an immersion blender in. Add half a cup of egg yolk, sugar and cream mix.
- Blend well until till pumpkin is pureed and smooth.
- Add pureed pumpkin mix to rest of ice cream mix and mix well.
- Hot top: If the mix is lumpy you may need to blitz it Very carefully with an immersion blender. This will also help incorporate the spices. Use extreme caution as the mix will be hot!
- Simmer, stirring frequently until mix is thickened and coasts the back of a spoon or spatular. The usual way of doing this is by running you finger along the back and if the line stays the mix is done. Add the salt and vanilla essence and mix well.
- Remove from stove, allow mix to cool for a few minutes.
- Transfer to a covered heatproof container and chill mix fridge for at least four hours.
- Put your storage container in the freezer to chill.
- If using a self churning ice cream machine turn it on about ten minutes before churning, other wise take your bowl out of the freezer right before churning.
- Churn the ice cream. It will be the consistency of soft serve when done.
- Transfer to chilled container and chill until firm, at least four hours.
- To serve remove from freezer, scoop and enjoy! Great with some crumbled up ginger nuts or your favourite cookies on top, or on its own. Delicious!
Notes
This recipe using butternut pumpkin, also called butternut squash. You can use any type of pumpkin you like, as long as its one you like to eat.
You could substitute the roast pumpkin with a can of pure pumpkin. Make sure it has only pumpkin and is not a pumpkin pie mix.
Nutrition
Calories: 491kcalCarbohydrates: 51gProtein: 6gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 212mgSodium: 49mgPotassium: 620mgFiber: 4gSugar: 35gVitamin A: 15793IUVitamin C: 29mgCalcium: 173mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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